All recipes serve 4
Yellow
200g yellow lentils
½ tsp turmeric
Vegetable oil
1 tsp mustard seeds
2 tsp cumin seeds
1 large pinch chilli flakes
3 garlic cloves, crushed
1 tsp garam masala
Boiled eggs and fresh coriander, to serve
1 Rinse lentils, cover with water, add turmeric and simmer for 20 minutes until soft, topping up water if needed.
2 Heat oil in large pan. Add mustard, cumin and chilli. Cook for 1 minute, add garlic and garam masala and cook for 2 minutes, stirring.
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3 Add to lentils and cook for 10 minutes. Serve with boiled eggs and coriander.
Red
200g red lentils
½ tsp turmeric
Vegetable oil
1 tsp cumin seeds
2 red chillies, sliced
1 large onion, finely sliced
1 tsp sugar;
1 large knob butter
1 lime, halved
1 Rinse lentils, cover with water, add turmeric and simmer for 30 mins until soft, topping up water if needed.
2 Heat oil in pan. Add cumin and chillies and cook for 1 minute. Add onion and sugar and cook for 5 mins until golden.
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3 Season lentils, beat in butter. Scatter onions on top and squeeze over lime. Good with grilled fish.
Brown
Vegetable oil
6 rashers smoked bacon, diced
1 onion, diced
1 carrot, diced
2 tsp smoked paprika
200g brown lentils
500ml chicken stock
Few sprigs thyme
2 tbsp aged balsamic vinegar
1 small handful chopped parsley; cooked sausages, to serve
1 Heat oil in large saucepan. Cook bacon, onion and carrot for about 10 minutes, stirring. Add paprika and cook for a further minute.
2 Add lentils, stock and thyme. Simmer for 30 minutes until stock is absorbed. Add vinegar, season and scatter over parsley.
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3 Serve with sausages.
Green
2 knobs butter
1 small onion, sliced
1 large handful dried porcini
500ml chicken stock
200ml double cream
1 tbsp wholegrain mustard
2 handfuls button mushrooms, halved
250g puy lentils
Few sprigs tarragon, chopped
1 Melt half butter in saucepan. Cook onion until soft. Add porcini and stock and simmer until reduced by half. Add cream and mustard and simmer 5 minutes more.
2 Fry mushrooms in butter until golden. Season, add to sauce. 3 Cook lentils in boiling water. Drain. Stir in mushroom sauce and tarragon. Good with grilled lamb.