Our favourite lentil recipes

Lentils are one of the most versatile legumes around. Packed with protein, they can make an excellent meat substitute in everything lasagne to cottage pie. Needless to say they’re also great in a fragrant dhals or hearty soup. Here are our favourite lentil recipes.

Red lentil and cauliflower dhal
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Red lentil and cauliflower dhal

Cook this comforting red lentil and cauliflower dhal recipe for a wallet-friendly veggie dinner, perfect for Meat-Free Monday. Roast a cauliflower - leaves and all - in fragrant korma paste until caramelised, then use it to top a spicy dhal.

  1. Heat 2 tbsp oil in a large saucepan and fry the onions and carrots over a medium-high heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the chopped tomatoes and the lentils.
  2. Set aside 3 tbsp of the korma paste, then add the rest of the jar and the stock to the lentils. Simmer for 30 mins, stirring occasionally, until the lentils are tender. Add more water if the dhal starts to stick to the bottom of the pan.
  3. Meanwhile, preheat the grill to high. Remove all the leaves from the cauliflower and cut into bite-sized pieces, keeping any smaller ones whole. Break the cauliflower into florets and cut the stem into 1cm cubes. Tip all the cauliflower into a bowl with the reserved korma paste and 2 tbsp oil. Toss well to coat, then tip onto a large shallow roasting tray. Grill for 10 mins, then remove the tender golden leaves and set aside. Stir the remaining cauliflower and grill for a further 10-15 mins until golden and tender.
  4. When the dhal is ready, stir through most of the cauliflower florets and serve topped with the remaining cauliflower and the crisp leaves.

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View full recipe details
  • Ingredients
  • 4 tbsp vegetable oil
  • 2 onions, finely diced
  • 3 carrots, chopped
  • 3 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 250g red lentils
  • 200g jar korma paste
  • 1 vegetable stock cube, made up to 1ltr
  • 1 whole cauliflower, trimmed