Lentils are one of the world’s oldest foods, and a great source of protein, iron and B vitamins. They are a staple the world over, but especially beneficial to a vegetarian or vegan diet. They are incredibly versatile and different lentils lend themselves to different types of dishes. Here are some of our favourite ways to use red and green lentils…
- Red lentils are fab for stews and soups as not only do they taste great, but they’ll add a vibrant colour too. Our Moroccan Red Lentil and Apricot Soup is made from store cupboard ingredients with some fresh coriander to top it all off. Serve with a soundtrack of snake charmers for the full Moroccan experience.
- What could be better than a traditional Dahl? Whether you’re vegan, vegetarian or just love curry, this one is for you. Cook red lentils with onion, curry powder, garlic, chilli flakes (make it as hot as you dare) and a can of chopped tomatoes. Scoop up with naans or flatbreads.
- Green lentils are a great filler – use them to bulk out meat dishes (which also adds extra fibre) or make a 100% vegan green lentil Bolognese. Cook the lentils with onions, peppers, dried herbs, stock and a tin of chopped tomatoes and serve with spaghetti or the pasta of your choice.
- Here’s something everyone will relish… a meatless burger! Cook the lentils according to the packet instructions then mix with chopped cashews, grated carrot, some mixed seeds and a beaten egg and mould into burgers. Chill for 30 minutes before pan frying for 2-3 minutes each side until golden. Stick ‘em in a bun with all the toppings or serve with a salad.