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| Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils but works just as well with other whole lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods. |
We love making this soup with lentils but you can swap in dried and soaked beans or chickpeas or tinned pulses too. It is fabulously hands-off, you just let the lentils bubble away until tender before adding the pasta and you can chuck in any other vegetables you need to use up.
This recipe exemplifies Rosie's love for Italian cuisine (and her addiction to pasta), more of which can be found on her Instagram feed and in her popular Substack newsletter The Dinner Party.
Serves 4
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Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
