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Home   Whole Foods from Hodmedod & Guest Producers   Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Pasta e Lenticchie Pasta e Lenticchie
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based
Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based

Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based

Free UK delivery on all orders over £50

Reinvigorate your cooking with more than 90 extraordinary international recipes, and bring wholesome, unprocessed ingredients to life from the comfort of your kitchen.

Julius Fiedler has made it his mission to travel far and wide, researching and celebrating traditional plant-based food from cultures across the globe. He's also one of ten brilliant guest contributors to our new book Whole Food.

Order now and we'll throw in a free £5 gift voucher!

"Beautiful and inspiring. Julius celebrates the utter joy of good food” – Jamie Oliver

“Embrace the simplicity and richness of plant-based ingredients” – Romy Gill

Travel the globe and unearth a treasure trove of unmissable plant-based dishes that will make your taste buds sing including:

ITALY

  • biancomangiare (almond milk pudding)
  • caponata (Sicilian aubergine relish)
  • carciofi alla Romana (Roman braised artichokes)

INDIA

  • chana masala (chickpea curry)
  • Bengaluru-style masala dosa (rice & lentil pancake with potato stuffing)
  • vada pav (spiced potato fritter rolls)

CHINA

  • biang biang mian (hand-pulled noodles in fragrant chilli oil)
  • suan le fen (hot & sour noodle soup)
  • jian dui (stuffed sesame balls)

TURKIYE

  • kuru b.ru¨lce salatasi (black-eyed bean salad)
  • lokma (fried dough balls in rose water syrup)
  • gözleme (spinach & potato stuffed flatbreads)

Naturally Vegan is a must-have for anyone curious about plant-based eating, and the stories behind their food.

Book details

  • Publisher: DK RED
  • ISBN: 9780241698685
  • Number of pages: 240
  • Dimensions: 195 x 255mm
  • Language: English
  • Published: 15th May 2025

Category: Books , New

Pasta e Lenticchie Pasta e Lenticchie

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Recipes using Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based

Pasta e Lenticchie
View Full Recipe
Pasta e Lenticchie
This comforting Italian classic comes from Julius Fiedler's inspiring new book Naturally Vegan. Tender green lentils and ditaloni pasta simmer together in a fragrant soffritto base with warm chilli, tomato purée, and olive oil to create a deeply satisfying, rustic one-pot dish. (Julius is also one of ten brilliant guest contributors to our new book Whole Food.)

Serves 4

Ingredients

  • 2 large garlic cloves
  • 4 tbsp extra virgin olive oil, plus extra to serve
  • 1 large onion, about 200g (7oz), finely diced
  • 1 large carrot, about 125g (4½oz), finely diced
  • 1 celery stalk, finely diced
  • 3 small dried chillies, or 1 tsp chilli flakes
  • 1 tbsp tomato puree
  • 300g (10oz) Green Lentils
  • 1 bay leaf
  • 1 tbsp salt
  • 300g (10oz) ditaloni rigati pasta (or any similar leftover pasta shapes)
  • 1.6 litres water

Method

  1. Peel and halve the garlic cloves and put them in a casserole along with the olive oil. Turn the heat to low, allowing the garlic to flavour the oil. Meanwhile, peel the onion and finely dice along with the carrot and celery, adding them to the garlic as you go. Sauté everything until the onion is translucent (10–15 minutes).
  2. Break or use scissors to cut the chillies into the casserole and stir them in along with the tomato puree. Rinse the green lentils and tip them into the casserole as well, followed by the bay leaf and 1.6 litres of water. Bring to a boil, then simmer, covered, for 20 minutes, or until the lentils are tender.
  3. Add the salt and pasta and cook, covered, for 10–15 minutes more, or until the pasta is al dente, adding hot water from the kettle if needed to keep the pasta covered.
  4. Remove the bay leaf, then divide the pasta and lentils among warm bowls and serve with a generous drizzle of extra virgin olive oil.

Naturally Vegan by Julius Fiedler (DK RED, £25)
Photography by Yuki Sugiura

View all recipes
  • Pasta e Lenticchie

    Pasta e Lenticchie

    View Full Recipe
    This comforting Italian classic comes from Julius Fiedler's inspiring new book Naturally Vegan. Tender green lentils and ditaloni pasta simmer together in a fragrant soffritto base with warm chilli, tomato purée, and olive oil to create a deeply satisfying, rustic one-pot dish. (Julius is also one of ten brilliant guest contributors to our new book Whole Food.)

    Serves 4

    Ingredients

    • 2 large garlic cloves
    • 4 tbsp extra virgin olive oil, plus extra to serve
    • 1 large onion, about 200g (7oz), finely diced
    • 1 large carrot, about 125g (4½oz), finely diced
    • 1 celery stalk, finely diced
    • 3 small dried chillies, or 1 tsp chilli flakes
    • 1 tbsp tomato puree
    • 300g (10oz) Green Lentils
    • 1 bay leaf
    • 1 tbsp salt
    • 300g (10oz) ditaloni rigati pasta (or any similar leftover pasta shapes)
    • 1.6 litres water

    Method

    1. Peel and halve the garlic cloves and put them in a casserole along with the olive oil. Turn the heat to low, allowing the garlic to flavour the oil. Meanwhile, peel the onion and finely dice along with the carrot and celery, adding them to the garlic as you go. Sauté everything until the onion is translucent (10–15 minutes).
    2. Break or use scissors to cut the chillies into the casserole and stir them in along with the tomato puree. Rinse the green lentils and tip them into the casserole as well, followed by the bay leaf and 1.6 litres of water. Bring to a boil, then simmer, covered, for 20 minutes, or until the lentils are tender.
    3. Add the salt and pasta and cook, covered, for 10–15 minutes more, or until the pasta is al dente, adding hot water from the kettle if needed to keep the pasta covered.
    4. Remove the bay leaf, then divide the pasta and lentils among warm bowls and serve with a generous drizzle of extra virgin olive oil.

    Naturally Vegan by Julius Fiedler (DK RED, £25)
    Photography by Yuki Sugiura

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