Syrian Lentils with Slow-Fried Onions
This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.
Lentil Ragu
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds
A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.
BBQ Bean & Lentil Tacos
Enhanced by the citrus aroma of our Sussex coriander seeds, these spicy bean and lentil tacos from The Cook & Him make a perfect summer supper. Or a feast if followed by their Summer Fruit Galettes.
Lentil, Camelina & Roast Veg Salad
Nothing beats a simple salad in summer weather, and this one from The Cook and Him combines roasted veg, our British-grown whole lentils and camelina seeds, feta cheese, and scandalously good maple glazed walnuts. For added bursts of umami richness we suggest adding a spoonful of our fermented wholegrain naked barley.
Vegan Lentil Lasagne
We set The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.
Lentil, Haricot Bean and Mushroom Roast
The perfect vegan vegan roast! This fantastic creation from The Cook & Him showcases three of our products - our British-grown whole lentils, red haricot beans and flaked quinoa.
British Dal Makhani
In this high days and holidays dal from Northern India, enriched with butter and cream, Jenny Chandler substitutes British whole lentils and red haricot beans for the traditional black urad dal and red kidney beans. As Jenny says, "the result is just heaven", perfect as a stand alone main dish with a little rice or a flatbread alongside or great as a player in an indulgent spread.