Loaded with fresh veg’ alongside the wonderfully nourishing broth mix of dried peas, favas, lentils and oats; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg’ basket or visiting your local greengrocer and buying one of almost everything.
The perfect recipe for Burns Night celebrations. This vegetarian interpretation of haggis combines our Whole Naked Oats, Pearled Barley and Olive Green Lentils to create a wholesome texture.
Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.
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.
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.
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 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.
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.
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.
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.
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.
