A Moroccan soup from the fabulous Moro. You can add spinach if you like. The lemon can be replaced with 150g yoghurt spiced with 3/4 tsp ground cumin and salt.
A classic French recipe. This version is from ” My Paris Kitchen” by David Lebovitz.
A gently spiced recipe for lentils from Nigel Slaters book ” Real Cooking” . They can be served with naan bread or a roti, or as a side dish.
This recipe for daal is adapted from Ismail Merchants ” Indian Cuisine ” 1986
This is a recipe for Sausages from Claudia Roden’s ” The Food of Italy” 1989.
|1 ½ cups puy lentils||Lemon Vinaigtrette|
|1 carrot, finely diced||1 tbsp chopped mint|
|½ small onion, finely diced||3 tbsps chopped mixed herbs|
|1 bay leaf||Black pepper|
|1 clove garlic, peeled and finely chopped||Sherry vinegar to taste|
|Good pinch salt||225g feta cheese|
|2 medium red bell peppers||Olive oil for garnish|