Lentils are the easiest of the dried pulses to use. Ann will take you through you the different types and how to use them. Lentils are cheap, quick cooking, and, unlike other dried pulses like beans, need no soaking overnight. They are not only delicious they are packed with minerals and B complex vitamins too, making them a super nutritious addition to your pantry. Look and learn!
In this basic recipe Ann will show you just how easy lentils are to cook. You’ll never buy canned again!
Lentil Avocado Salad
Lentils aren’t just for wintry soups they are a great addition to salads too. They are absolutely delicious in this wonderful Lentil & Avocado Salad. Lentils and creamy avocado are tossed together with a crunchy, peppery bed of watercress to make a salad that’s full of protein thanks to the lentils, and rich in healthy fats courtesy the sesame and avocado. Totally yum.
Gingery Carrot Lentil Soup
This delicious soup is fast and easy. You can have it on the table in 40 minutes start to finish. It makes a star of the humble carrot, and is thickened with quick-cooking red split lentils. The lentils add vitamins and minerals and give the soup a gorgeous golden color. Look and learn!
Butternut Squash Soup
This Butternut Squash Soup recipe is scented with fennel seeds, and thickened with red lentils. It is a creamy, rustic soup that is a perfect meal paired with some good bread and a salad. It’s also quick to make; it takes 35-40 minutes from start to finish, especially if you buy pre-cut squash at your supermarket. Fennel seeds aid digestion, the squash provides vitamins A, C, and E, and the red lentils add folate and minerals such as magnesium and iron, as well as its pretty color.