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.
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.
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.
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.
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.