Lentil & Chickpea Lasagne
Chef James Taylor's Lentil & Chickpea Lasagne is a perfect meal to introduce children to pulses. Lasagne is a popular and comforting dish that most children are familiar with, encouraging them to eat pulses they may not have tried before.
Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing
Silky soft aubergines contrast with crispy lentils in this dish, a great summer recipe from Abra Berens' Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Grist is packed with authoritative and wide-ranging information, recipes and inspiration for a great variety of grains, legumes and seeds.
21st Century Medieval Pottage
This recipe from Linda Duffin blends old and new to create a wonderfully simple and comforting dish. Pottage is a simple vegetable stew, made with whatever was to hand by peasants in Europe. Since most could only afford meat for special occasions, pottage would be enriched and thickened with pulses or grains.
Pasta e Lenticchie
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. 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.
Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices
Another lovely recipe from journalist and recipe developer Isabella Palmer. Isabella’s passion for seasonal and sustainable ingredients is a theme of all her recipes.
Tomato Dal With Crispy Paneer
This delicious dal recipe is from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our olive green lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion.
Roasted Squash With Emmer Wheat & Lentil Pilau
This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.
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.