Castelluccio Lentils (6)

A simple recipe for italian lentils from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Soba Noodles with Black Beans and Broccoli (4)

An easy noodle dish from ” Cook as You Are” by Ruby Tandoh.

Brown Butter Beans with Tomato Sauce (4)

Another delicious vegetarian supper from ” Cook as You Are” by Ruby Tandoh. It can be served with a salad and brad to mop up the juices, or as part of a mezze spread.

Beetroot and Lentil Chilli (4)

A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.

Lentil, Carrot and Date Salad (4-6)

A healthy Moroccan inspired salad from Diana Henry.

Dal with Cardamon and Coconut (4)

A creamy lentil curry from the east of India which I found in ” Thali” by Maunika Gowardhan.

Dal with Spinach and Rainbow Raita (4)

A comforting dal from Diana Henry, who credits the Raita to Nik Sharma. If you like , you could just use some plain greek yoghurt instead of making raita.

Lentil Salad with Whipped Goats Cheese Butter (4)

A dish that can be served hot or cold from ” butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.

Lentil, Orange and Ginger Soup (4)

A spicy, fragrant and comforting soup from ” The Modern Vegetarian” by Maria Elia. For a change, you can garnish with crumbled feta and crispy onions as an alternative to the yoghurt.

Lentil and Pasta Stew with Pomegranate (4-6)

This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.

Lentil Salad with Orange Zest and Herbs (4)

A very good way with lentils from Rachel Roddy’s ” Two Kitchens”.

Black Bean and Beetroot Burgers (4)

These vegetarian burgers from Claire Thomson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….

Lentils with Roast Grapes and Goats Cheese (4)

A recipe from Rachel Roddy, one of my favourite food writers. For variety you can replace the cheese with some hard boiled eggs, sausages or roasted red peppers.

Pinto Bean Casserole (4)

A recipe based on an Iranian bean dish called loobia chiti which can be served as part of a mezze selection or as a main. It’s from ” The Hairy Bikers Everyday Winners ” by Si King and Dave Myers.

Lentil Salad with Soft Boiled Eggs and Tapenade Toasts (4)

A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Tag Archives: Pulses