Lentil ragu with fresh herbs and linguine

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This is such a quick and easy recipe and great for the end of the week when you hardly have any food in but haven’t quite found the time to go to the shops.  (This seems to happen a lot in our house!)

(Serves 4)

  • Drizzle of olive oil
  • One large red onion (chopped)
  • 2 cloves of garlic
  • Drizzle of maple syrup
  • 2 cups of split red lentils
  • 1 cup of veg stock
  • 2 tablespoons of sundried tomato paste
  • 1 tin of chopped tomatoes
  • 1 tablespoon smoked paprika
  • Generous sprinkle of dried dill
  • Handful of fresh herbs (I used dill, mint and parsley)
  • Salt and pepper to taste
  • Linguine (cooked as per instructions)
  1. Heat the olive oil up in a saucepan
  2. Add the garlic, onions and maple syrup and soften the onions, allowing them to caramelise slightly
  3. Add the paprika and tomato paste and stir through
  4. Add the lentils, chopped tomatoes, veg stock and dried dill
  5. Allow the mixture to simmer for approximately 20 minutes, stirring occasionally and adding more stock if needed
  6. Add fresh herbs and serve over linguine

Roasted tomato, red pepper and red lentil soup

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As the weather gets colder I crave big, wholesome bowls of homemade soup more and more.  This one is simple to make and delicious.

(Serves 4)

  • Punnet of organic tomatoes (stalks removed)
  • 1 large organic red pepper (De-seeded and chopped)
  • Drizzle of olive oil
  • Mug of red lentils (rinsed)
  • 1-2 pints of vegetable stock (I use Kallo stock cubes)
  • 1 teaspoon of cumin
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of fennel seeds
  • 2 teaspoons of dill
  • Salt and pepper
  1. Pop the tomatoes and pepper in the oven with a drizzle of olive oil for about 20 minutes at 180°
  2. Heat some olive oil in a large pan and add the spices and then the lentils, fry for a couple of minutes
  3. Add the tomatoes, pepper, dill and veg stock
  4. Simmer for 5 minutes
  5. Blend (I use a hand-held blender as it’s much easier to wash-up!)
  6. Season to taste and serve with crusty bread

Lentil, aubergine and kale curry

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It’s hard to beat a really good homemade curry.  I love this one – it uses lentils as a base and then I pretty much just chuck in whatever other veggies I fancy on the day.  No hard and fast rules – just go with what you fancy.

Much healthier than a takeaway and quick and easy to make too!

  • Drizzle of sunflower oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons mixed spice
  • 4 teaspoons garam masala
  • 2 teaspoons chilli flakes
  • 2 red onions (peeled and chopped)
  • 1 aubergine (chopped)
  • Half a mug red lentils
  • Two mugs of vegetable stock (I use Kallo organic veg stock cubes)
  • 1 tablespoon of tomato puree
  • 2 large handfuls of kale (roughly chopped)
  • 1 punnet of organic cherry tomatoes
  • Salt and pepper to season
  1. Heat a drizzle of oil in a pan with the aubergine and shallow fry for a few minutes, until browned on all sides
  2. In another pan heat some oil and add the spices and the onions for a few minutes to soften
  3. Add the lentils followed by the veg stock, tomato puree and fried aubergine.  Simmer for approximately 20 minutes
  4. Add the kale, cherry tomatoes and seasoning and cook for a further 5 minutes
  5. Serve with rice and a wedge of lemon