Lentils are great when used in curries, thickening the sauce and lending a nutty, earthy flavour. Alfred Prasad makes a traditional Yellow lentil curry and showcases lesser-used black lentils in his Dhal makhani. Dhal can also be used as part of a bigger dish; for example, Vineet Bhatia’s Grilled sea bass with okra and coconut rice is served with a creamy dhal sauce.
For flavours from closer to home, try using lentils in stews and casseroles, Geoffrey Smeddle makes a simple but delicious Sausage and lentil casserole or for a real winter warmer try Graeme Taylor’s Ham hock and Lentil soup.
Lentils are also a great addition to vegetarian dishes, providing valuable protein. Try these Green lentil, potato and mushroom burgers for a veggie main or Alfred Prasad’s easy to make Vegetarian kedgeree.