Recipe ingredients

Moussaka

• 100g puy lentils
• 150g cashews
• 1 tbsp tahini
• Nutmeg
• 400g tomatoes
• 2 red peppers
• 0.5 preserved lemon
• Red onion
• Sun dried tomatoes
• 1 squeezed lemon
• 1 clove of garlic
• Tomato puree

Scones

• 350 white flour
• 2 tbsp (6 tsp) baking powder
• 180ml (0.75 cup) milk
• Squeezed lemon
• 3tbsp sugar
• 0.25 tsp salt
• 85g butter

12 minutes at 200 degrees

Crumble topping (savoury)

• 6oz flour
• 5oz oats
• 6oz butter
• Cashew pieces

Paprika soup

• 100g red lentils
• 1 large onion
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper
• 3 garlic cloves
• 1 tbsp tomato puree
• 1 litre vegetable stock
• 50g bulgur wheat
• 1.5 tsp sweet/smoked paprika
• 1-2 tbsp thick yoghurt

Sweet potato, lentil and coconut curry

• 1 tin chopped tomatoes
• 1 tin coconut milk (or yoghurt)
• 150g puy lentils
• 1 large sweet potato
• 1 aubergine
• 0.5 tbsp ground ginger
• 0.5 tbsp cumin
• 0.5 tbsp turmeric
• Half a lemon, juiced
• Fresh coriander
• Cook for 45 minutes @ 180C

Crushed puy lentils

• 200g puy lentils
• 30g unsalted butter
• 2 tbsp olive oil , plus extra to finish
• 3 garlic cloves, peeled and crushed
• 1 tsp ground cumin
• 3 medium tomatoes, skinned and cut into 1cm dice
• 25g coriander leaves, chopped
• 4 tbsp tahini paste
• 2 tbsp lemon juice
• Salt and black pepper
• ½ small red onion, peeled and sliced very thin
• 2 hard-boiled eggs, quartered

Last updated 2017-08-06

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