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Red lentils are an absolute favourite and we have both felt the same way about them for many years...our go to comfort food, whatever the weather! Put them together with some vegetables, miso and brown rice and we have the ultimate in simple, nourishing food. 

It's one of the first vegan ingredients we attempted to cook over 34 years ago - with very little in the way of recipe books and we had no idea how to get them just right; resorting to beans on toast over and over again, but sheer determination and much experimentation got us there in the end!

Now we enjoy them at least twice a week, these days in a pan of seasonal vegetables cooked with spices and fresh herbs - sometimes using the leftovers for roasts and burgers...they are just so versatile and we adore their subtle, almost bland flavour and creamy texture.  

Red Lentil Dhal Recipe  (4 Servings)
8oz red lentils
1 medium onion
4 garlic cloves
Selection of seasonal vegetables
Selection of spices (black cumin, coriander and mustard seeds is a delicious combination)
1 tablespoon soy sauce and a splash of water for frying
½ to 1 pint boiling water
Optional extras to add at the end of cooking: salt and pepper, miso, bouillon, lemon juice, coconut milk, seaweed flakes and fresh herbs


1.      Chop or dice all the vegetables (hard vegetables like potatoes and cauliflower can be precooked – steamed, boiled or roasted).

2.     Fry all the veggies (including the onion and garlic) and spices in the soy sauce and water until starting to soften, for around 5 minutes.

3.     Wash the lentils and add to the pan.

4.     Add the boiling water, stir and allow to bubble away for 5 minutes on a high heat.

5.     Turn the heat down, stir and cover the pan.

6.     Simmer for 20 – 30 minutes until lentils have become quite mushy.

7.      Add any optional seasonings and stir well.

8.     Switch off and leave for around 20 minutes.

9.     Serve with rice, bread and chutney.   


Lots of love,

Kay and Sime



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