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Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
A vibrant and aromatic green lentil stew featuring a fresh herb and spinach base, topped with sweet caramelised red onions and creamy yoghurt. A simple yet deeply flavourful way to enjoy British green lentils.
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!
A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.
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 Jens's new online course Cook with Confidence.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!
A simple salad for hungry spring days, combining our superb British-grown whole lentils with Kayapó-harvested Brazil nuts and spicy horseradish sauce.
