Health Benefits of Eating Lentils

Lentils are plentiful source of fibre, folic acid and potassium, theses nutrients all support heart health. According to the American heart association (AHA), increase fibre intake can reduce levels of low density lipoprotein (LDL), Cholesterol, or bad cholesterol. Not only does fibre have links to a lower incidence of cardiovascular disease, but it might slowContinue reading “Health Benefits of Eating Lentils”

Shepherd’s Pie

This is an ultimate comfort food, perfect for a cosy winter afternoon in. This shepherd’s pie is includes a bit of lentils and carrots topped with lovely parsnips and potato. Ingredients: 100g (1/2 cup dried lentils 1 onion, chopped Olive oil 1 garlic clove peeled and Chopped 2 carrots, peeled and chopped 200g (2 cups)Continue reading “Shepherd’s Pie”

Moussaka With Cottage-Feta Cheese

Ingredients: 4 tbsp olive oil or coconut oil, plus extra for greasing 1 large aubergine/eggplant, thinly sliced 2 courgettes/zucchini, thinly sliced lengthways 2 potatoes, thinly sliced 1 onion, chopped 2 garlic cloves, crushed 900g 2/lb/4 cups canned Chopped/crushed tomatoes 200g/7oz/1 cup white cottage-feta cheese Crumbled 200g/7oz/1 cup canned brown lentils, rinsed and drained 500ml/7fl oz/2Continue reading “Moussaka With Cottage-Feta Cheese”

Tomato and Mushroom Dahl

Ingredients: 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, diced 1/2 tsp dried coriander (cilantro) 1/4 tsp dried parsley 1/4 tsp cumin seeds 200g (7oz) baby vine tomatoes 2 portobello mushrooms, sliced 900ml (1 1/2 pints 3 2/3 cups) water 400g (13 oz/2 cups) Split red lentils 5cm (2in) piece of red chilli,Continue reading “Tomato and Mushroom Dahl”

Butternut &Coconut curry

Ingredients: 1 tbsp olive oil 1 large onion, sliced 2 green chillies, seeded And sliced ½ cup peeled and grated Fresh ginger root 4 teaspoon Thai curry paste 2 garlic cloves, crushed 3 ½ cups low-fat coconut milk/or soy milk ½ butternut squash, peeled, Seeded, cut in bite size pieces ½ cup red lentils 7Continue reading “Butternut &Coconut curry”

Roast spiced pumpkin: With Braised Lentils & Vinaigrette

Ingredients: 1 butternut pumpkin (squash) About 750 g(1 lb 10 oz) 150 ml (5 fl oz) olive oil 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Sea salt flakes Freshly ground black pepper 1 garlic bull, cloves separated, skin on 2 medium onions, finely sliced ½ fennel bulbs, finely sliced 250 g (9 oz)Continue reading “Roast spiced pumpkin: With Braised Lentils & Vinaigrette”

Red Lentil Dahl With Tomatoes And Spinach

Ingredients: 150g red lentil 2 tbsp olive oil 2 handful baby spinach leaves A few mint and coriander sprigs and leaves Salt and pepper 1onion finely chopped 2 garlic cloves, finely chopped 400g tins tomatoes crushed 4 cooked popadoms, to garnish (optional) Cardamom Flatbread Method: Cook lentils according to the packet instructions, drain and leaveContinue reading “Red Lentil Dahl With Tomatoes And Spinach”

Puy Lentil And Feta Tabbouleh

The secret of this dish lies in the the way you chop your herbs- they should be lovingly sliced, very finely, to produce thin silvers with a minimum of brushing. The extra effort is this involves really does pay off. Traditionally, tabbouleh is made with burghul wheat: here, however, I’ve replaced it with puy lentils,Continue reading “Puy Lentil And Feta Tabbouleh”

Spiced Lentils

The tang of the feta cheese compliments the slightly earthy flavour of the attractive dark lentils. True puy lentils come from the region of France,Le puy, which has unique climate and volcanic soil in which they thrive. Ingredients: 250g/9oz/1 ½ cups puy lentils 200g/7oz feta non dairy cheese 75ml/5tbsp sun-dried tomato purée (pasta) Small handfulContinue reading “Spiced Lentils”

Slow-cooked lentils with cider & rosemary

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely diced 2 garlic cloves, finely chopped A few rosemary stalks, leaves finely chopped 400g/ 14 oz/cups puy lentils or lentils from Aburuzzo 300 ml/10 ½ fl oz 1 ¼ cups dry cider about 900ml/31 fl oz 3 ¼ cup hot vegetable stock SeaContinue reading “Slow-cooked lentils with cider & rosemary”