Cook a big batch of lentil recipes filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat.
Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more. Stir in the squash and lentils. Pour over the stock and season to taste.
Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags. Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A star rating of 4 out of 5.
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. Serve this tasty, healthy dhal as a vegetarian main meal or side dish.
A star rating of 5 out of 5. A lovely, wintry salad using fresh, seasonal ingredients that you can serve warm or cold. This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. A vegan winter warmer the whole family will love. A comforting vegan one-pot recipe that counts for 3 of your 5-a-day!
You can’t go wrong with this iron-rich, low-fat, low-calorie supper. A healthy tomato ‘pasta’ dish that makes full use of your spiralizer. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper.
Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden. Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks. Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.