Lentil

Yellow dhal with spinach is a fragrant and delicious north Indian comfort curry.

This leek, goat cheese and brown lentil bake is incredibly easy to make, and packed full of goodness. Serve with crusty bread to soak up the juices.

French-style green lentils are related to the famous French lentils du puy; these green-blue, tiny lentils have a nutty, earthy flavour and a hardy nature that allows them to be rapidly cooked without disintegrating. Also known as australian, bondi or matilda lentils. Note

Healthy and delicious warm beetroot and lentil salad with pork sausages from Australian Women's Weekly.

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Deliciously bright and colourful lentil, gorgonzola and witlof salad.

Microwave Curried Rice mixture suitable. Note

Thick, nourishing and deeply satisfying, this lentil, burghul and spinach soup makes a great weekend lunch dish.

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

A north African stew of white bean and lentil tagine from Australian Women's Weekly.

Cheesy caraway toasts make a piquant side for this healthy, nourishing carrot and lentil soup.

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead. Note

You can use a small game bird, such as guinea fowl, in place of the spatchcock in this recipe if you like.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

This speedy soup is wholesome, filling and delicious with crusty bread rolls.

A healthy warm bean and lentil salad drizzled with vinaigrette from Australian Women's Weekly.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

A hearty and delicious duck and lentil from Australian Women's Weekly.

A super fast and easy, but entirely delicious, spicy Moroccan soup from Australian Women's Weekly.

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

You could use lamb leg or shoulder, cut into chunks, instead of shanks. Note

Store patties, covered, in the fridge for up to 2 days. Freeze uncooked patties for up to 1 month. Defrost patties in the fridge before cooking. Note

Not suitable to freeze or microwave. Note

medium GI Note

This is a hearty wintry recipe, similar to a Lebanese recipe known as mejadra (mujaddara). The lentil and rice mixture could be made ahead and frozen. Thaw in the fridge overnight, or reheat in a microwave oven. You might need to add a little more stock or water to bring the stew to the consistency […]

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note

Warm, hearty and delicious, this spiced red lentil and ham soup is the ultimate comfort food for a hungry family on a cool evening.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

You can use pumpkin instead of the kumara. The beef mixture, without the coriander, is suitable to freeze. Add the coriander when reheating Note

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter. Note

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

You need to cook 1/2 cup long-grain white rice for this recipe. Note

Spice up a dull evening with this nourishing and tasty lentil and garlic soup with yogurt.

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

Perfect served on salad leaves as a light lunch, if there are any left over you can pop these lentil patties in a wrap, drizzle with the yoghurt mint sauce and pack in a lunchbox.

Meaning ‘salted pork with lentils’, in French, this hearty, rustic-style dish is a specialty of France’s Auvergne region. Toulouse is a small French sausage made of coarsely diced pork and flavoured with wine, garlic and various seasonings. It is available from speciality butchers. You can also use thick pork sausages. Taste before adding any salt […]

Merguez sausages, from North Africa, are traditionally made with lamb and seasoned with garlic and hot spices. They can be found at most delicatessens and sausage specialists. Golden beetroots have a slightly sweeter flavour than the purple-red variety and can be found at most greengrocers. When trimming the beetroots, leave a little of the stalk […]

This curried beef and lentil dish is simple, spicy and so easy to make.

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

If red curry paste is a little too fiery for your taste buds, use a milder curry paste, or less of the red curry paste­.

You can substitute 2 cups (400g) dried brown lentils, soaked overnight and boiled until just tender, for the canned lentils, if you prefer. Note

If you don’t have leftover mashed potato, prepared mashed potato is available from the vegetable section of most large supermarkets. Note

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

A fragrant and delicious spiced lentil side dish from Australian Women's Weekly.

A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.

Spicy vegetable and lentil salad packed full of char-grilled capsicum, carrot, pumpkin and red onion.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Green lentils can be substituted for red lentils. Note

Use roti bread instead of the naan, if you prefer. Note

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.