Tag Archives: lentil

Recipe of the Week – 31st October 2016 – Red Lentil Dhal with Pan-Fried Kale

This recipe is a fantastically warming and satisfying meal now that the evenings are getting colder and darker. This also works really well as a comforting soup, which I have been known to have straight out of a mug!

Serves 6


700g red split lentils, rinsed

4 tbs sunflower oil

2 large onions, sliced

5 cloves of garlic, crushed

2 large carrots, peeled and finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste


1. In a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the lentils, stir well, then add the chopped carrots and coconut milk.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dhal mixture.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.


Recipe of the Week – 29th December 2014 – Courgette and Cashew Nut Roast

At this time of the year, I always feel the need to start experimenting with nut roast and nut/vegetable loaf recipes, even though I have managed to get away with doing the big entertaining this Christmas! I love cashews so this vegan variation on a classic recipe worked really well for me. I found the combination of the the moistness of the grated courgettes and the flour worked really well in the absence of eggs. Happy New Year everyone!

Serves 6


150g red split lentils, rinsed
2 medium courgettes, roughly grated
400ml good quality vegetable stock from bouillon
150g unsalted cashew nuts
3 tbs olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 bay leaves
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 tbs lemon juice
100g wholemeal breadcrumbs
50g plain flour
3 tbs fresh parsley, roughly chopped
Salt and pepper to taste


1. Add the lentils, stock and bay leaves to a large saucepan, bring to the boil then simmer covered for 15 minutes. Discard the bay leaves and keep warm.

2. While the lentils are cooking, lightly toast the cashew nuts in a non-stick frying pan for 1 minute. Place in a food processor and roughly chop.

3. Preheat the oven to 200C and grease and line two medium or one large loaf tins.

4. In the frying pan, add the oil and gently sir fry the onion, garlic, pepper and mushrooms, until tender. Add the grated courgette and fry for 2 further minutes.

5. In a large mixing bowl add the vegetables, cashew nuts, lentils, grated breadcrumbs, flour, lemon juice and parsley and stir well to combine. Season well.

6. Pour the mixture into the tin or tins and cover with a rectangle of tin foil. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes. Remove from the oven and allow to cool slightly before serving.

7. Serve in slices with a rich tomato and paprika sauce, or with a good vegetable gravy. Serve with roasted vegetables or a green salad.

Recipe of the Week – 1st April 2013 – Aubergine and Lentil Zero Fat Chilli


This is the first time that I have tried making a fat-free chilli. I’ve found is that it was actually very straightforward and enjoyed experimenting with the different ingredients. This works just as well with rice or in wraps or even with both, combined with cheese, to make burritos.

Serves 6


2 medium aubergines, diced to 1cm cubes

1 large onion, roughly chopped

3 cloves garlic, crushed

1 green chilli, deseeded and finely chopped

2 sticks of celery, finely chopped

100g green lentils

2 large tomatoes, chopped

1 tin chopped plum tomatoes

1 tin chickpeas

1 tbs tomato purée

1 tsp sweet smoked paprika

1 tsp oregano

300ml hot vegetable stock from bouillon

1 small handful coriander, roughly chopped


1. Put the diced aubergine in a colander and lightly sprinkle with salt. Leave for 30 minutes to bring out the juices. Drain and set aside.

2. In a large frying pan or wok, add the onion, garlic, chilli and celery and half of the stock and simmer gently for 5 minutes.

3. Add the aubergine cubes, the remaining stock, and all the other ingredients, except the coriander. Bring to the boil then gently simmer for 25 minutes.

4. Add the coriander, stir gently and serve.