Got some lentils in the cupboard but no idea what to do with them? We’ve got some delicious recipes courtesy of Waitrose.com to help you cook up a lentil feast. Full of protein, versatile, cheap and delicious, here’s 5 IDEAL recipes if you’re in the mood for lentils.
MINESTRONE WITH LENTILS & QUINOA
- Total time: 30 minutes
- Serves: 4
- 125g smoked streaky bacon, diced
- 2 x 400g cans chopped italian tomatoes with basil
- 1 tsp caster sugar
- 160 garden peas
- 75g orzo pasta
- 250g pack pre-cooked puy lentils & quinoa
- 50g parmigiano reggiano, finely grated, plus extra
- Heat a large saucepan and fry the bacon for 5 minutes until cooked and beginning to crisp. Add the tomatoes, sugar, garden peas and 2 emptied cans full of water. Bring to the boil then add the orzo pasta. Cover and cook gently for 12-15 minutes until tender.
- Stir in the lentil mix and cheese and heat through gently for 5 minutes. Season to taste and ladle into bowls. Serve with extra cheese and a green salad.
WARM VEGETARIAN SAUSAGE & PUY LENTIL SALAD
- Total time: 35 minutes
- Serves: 2
- 2 tbsp olive oil
- 4 vegetarian sausages
- 2 rosemary sprigs
- 2 small red onions, cut into thin wedges
- 2 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- 250g pre-cooked pouch of puy & green lentils
- handful flat leaf parsley, roughly chopped
- ½ x 90g pack wild rocket
- Heat 1 tbsp oil in a large frying pan. Add the sausages to the pan with the rosemary, and fry over a medium- high heat for about 10 minutes, turning frequently, until golden and piping hot. Lift the sausages out of the pan (leave the rosemary), add the remaining 1 tbsp oil, then add the onion wedges and fry on a medium heat for 12-15 minutes, until golden and soft.
- Add the vinegar and mustard, stir to combine, then remove the rosemary and stir in the lentils until warmed through; season. Slice the sausages and add to the lentils, along with the parsley. Serve on plates with the rocket.
Cook’s tip: Pre-cooked lentil pouches are a useful and nutritious store cupboard standby. You could also try a pack of plain puy or beluga lentils in this recipe.
HALLOUMI WITH PUY LENTILS & TOMATOES
- Total time:20 minutes
- Serves: 2
- 250g pack cypriot halloumi
- 1 tbsp olive oil
- 2 courgettes, sliced
- 250g pre-cooked pouch of french puy & green lentils
- 150ml vegetable stock
- 150g cherry tomatoes, halved
- Drain the halloumi, pat dry on kitchen paper and cut into 5mm thick slices. Heat the oil in a frying pan and fry the halloumi for 3-4 minutes on each side until golden. Transfer to a plate and keep warm.
- Add the courgettes to the pan and fry for 2-3 minutes to lightly colour. Stir in the pack of lentils and the stock. Heat through for 2-3 minutes.
- Stir in the tomatoes and cook for a further 1 minute. Transfer to serving plates and top with the halloumi.
COD WITH PARSLEY MUSTARD AND LENTILS
- Rich in vitamin C
- Low in saturated fat
- Total time: 15 minutes
- Serves: 2
- 2 x skinless & boneless cod fillets
- 2 tbsp lemon infused olive oil
- 25g pack parsley
- 4 salad onions, roughly chopped
- 1 clove garlic, crushed
- 2 tsp wholegrain mustard
- 250g cooked puy lentils
- Preheat the oven to 200ºC, gas mark 6. Place the cod on a baking tray, season and drizzle over ½ tbsp oil, bake for 15-20 minutes until just cooked through.
- Meanwhile, place the remaining oil, parsley, salad onions, garlic and mustard in a food processor with 2 tbsp water and blitz until smooth.
- Top the cooked lentils with the cod, spoon over the paste and serve.
MINCED BEED WITH LENTILS AND BACON
- Serves 4
- Total cook time: 25 minutes
- 1 Onion, chopped
400g pack Minced British Beef
4 slices Smoked Back Bacon, chopped
400g can pre-cooked lentils, drained
350g Tomato & Basil Pasta Sauce
25g pack parsley, chopped
800g Mashed Potato
- Fry the onion, mince and bacon in a large frying pan for 5 minutes until browned.
- Add the lentils, tomato and basil sauce and 150ml water, cover and simmer for 15 minutes, stirring occasionally.
- Stir in the parsley and season
Serve the mince with the mash potato