Tag Archives: green lentils


Lasagne with tomatoes, aubergine & green lentils


This is a rich, creamy and very saucy lasagne, simply oozing with flavours of the Mediterranean and you can be assured it will go down very well with your family and all your friends.  You could prepare the tomato and aubergine sauce in advance as well as the cheezy sauce and layer and bake the next day.


Approximately 12 sheets of pasta
Oblong ovenproof dish (mine is 11x8x2½ inches)

1 large aubergine, cut into cubes
1 tin chopped tomatoes with chopped olives (or add a few of your own olives to the chopped tomatoes)
3-4 cloves garlic, thinly sliced
2 tablespoons olive oil
1 teaspoon oregano
A little salt to taste
1 tin green lentils

Cheezy sauce

1 litre unsweetened soya milk
1 tablespoon plant based butter
2 tablespoons Nutritional Yeast (Engevita)
1 teaspoon onion granules
3 tablespoons cornflour mixed with a little cold water or some of the soya milk


Tomato & aubergine sauce

  • Heat the oil and add garlic. Fry until pale golden.
  • Add tin of tomatoes, a little salt, oregano and 1 tin of water
  • Cover and simmer for 10 minutes, add aubergine
  • Cook on low for 15 minutes – set aside

Lasagne tomato aubergine sauce

Cheezy sauce

  • Bring the soya milk to boil on medium heat
  • Add butter, onion granules and Nutritional Yeast
  • Stir on low heat for a few minutes until well blended
  • Add the cornflour paste and cook on low – stir the sauce with a wooden spoon for a couple of minutes on low heat

Lasagne cheese sauce

Layer the lasagne

  • Cover the bottom of the dish with a thin layer of tomato sauce and cheezy sauce
  • Cover with lasagne strips and top this with more tomato sauce, green lentils and cheezy sauce
  • Continue to layer as above until you get close to the top of the dish
  • Top with cheezy sauce
  • Bake in pre-heated oven at 200C, 400F or gas mark 6 for about 45-50 minutes
  • Serve with spinach and mushrooms – click here for recipe

Spinach Mushrooms


Puy lentils with spinach

Green lentils spinach(2)

I love lentils and beans for obvious reasons and cook them very often, in one form or another because they are so versatile.  For those who don’t, do please try specially if you are vegan; they are a source of vital nutrition, vitamins, protein and fibre, specially if you use the lentils with the skins on, like green or brown lentils. Add a handful of spinach and voila! complete delicious meal served with steamed rice (link for rice) and a helping of your favourite salad.

I used French green lentils (smaller and speckled known as Puy) but you could use the usual slightly larger, lighter green lentils too.  Here is a link briefly explaining green lentils.  Puy lentils with spinach is so quick and simple; another reason to make it a regular feature on your menu.


150 grams Puy lentils (no need to soak)
3-4 cloves garlic, chopped
1 inch piece ginger, chopped
1 teaspoon turmeric
Little chilli powder (optional, I didn’t use any)
100 grams fresh or frozen spinach
½ teaspoon dried oregano
2-3 tablespoons oil
1 large onion, sliced
1 teaspoon cumin seeds


  • Wash and cook the dal with all the spices and salt in 700ml water – about 30-35 minutes
  • When the lentils are cooked and the dal is thickish, add the spinach and cook for a further 10 minutes.
  • Adjust the consistency of the dal when you add the spinach – if you like it thinner, add a little more water
  • For tadka: Heat the oil and add cumin seeds. Give it 30 seconds and add onions and fry until golden
  • Pour fried onions and cumin on the dal and serve with rice – I made some aloo gobi too and dinner was served, with a flourish!

Aloo gobi dinner



Brown rice with green lentils

Brown rice, green lentils & celery(4)

Brown rice goes nicely with green lentils….both have a nutty taste and as brown rice takes longer to cook than white rice, they cook well together. You could of course use Puy lentils or brown lentils instead.  This is a one pot rice which can be eaten on its own or as I did, serve with fried aubergine and a nice salad (I made do with red onions).

3-4 servings


300 grams Basmati or long grain brown rice
100 grams green lentils
1 large onion, thinly sliced
2 inch piece of cinnamon stick
3-4 tablespoons olive oil
3 cloves garlic, chopped or sliced
3 sticks celery, sliced
1 large carrot, thinly sliced
1 cup flat leaf parsley, chopped (or dill, up to you)
1 large cup frozen peas
1 tablespoon soya sauce
Half teaspoon salt
700ml water

Brown rice, green lentils & celery(2)

Vegetables fried and ready for rice and lentils to go in!

Brown rice, green lentils & celery(3)

All in and ready to go!


  1. Fry onions and cinnamon in oil until onion is a nice golden brown (always use a large pan for rice)
  2. Add celery, carrots and garlic and fry for a few minutes
  3. Add parsley and fry for another 2 minutes
  4. Add lentils, rice, soya sauce, salt and 700ml water (I usually eye ball the water – it should be about an inch above the level of the rice)
  5. Bring to boil, lower heat, cover the pan and let the rice and lentils cook for about 20 minutes
  6. Add peas, give a stir and cook for a further 2 minutes
  7. Make sure you stir the rice intermittently. If you need to add a little more water, always use hot water

Fried aubergines

Slice the aubergine thinly. Fry in hot oil until a dark golden brown.


Rice with green lentils

Rice with green lentils(2)

Rice  with green lentils (you could also use brown lentils) is one of my favourites – it’s light and doesn’t sit heavy on the stomach unlike richer biryanis, and very quick and simple specially if you use tinned lentils.  You could cook the lentils yourself of course but this works fine and is much quicker specially if you find yourself caught short for time.  I have added some soya mince as this enhances the taste and texture but there again you could do without – it’s your choice so feel free to adapt and use the recipe as a basic guideline.

4 servings


250 grams Basmati rice  – soak for an hour
1 tin green lentils
4 tablespoons oil
2 medium onions, sliced
1 teaspoon turmeric
1 tablespoon dried mint
1 cup TVP mince (soaked for 15 minutes) or 1½ cup frozen vegan mince eg Linda McCartney’s
2 tablespoons tomato puree

Rice with green lentils(3)


  1. Fry the onion in 3 tablespoons of oil until golden brown
  2. Remove about a third of the onion and set aside
  3. Add 1 teaspoon turmeric and mint to the onion in the frying pan and give it a quick stir – mint burns easily so take off the heat
  4. Add the lentils, tomato puree and mince with ½ cup water and half a teaspoon salt
  5. Cook uncovered over low heat for about 15 minutes until dry – set aside

The rice

  1. Rinse rice and bring to boil with 1 teaspoon salt (always boil rice in a lot of water as this keeps the grains separate & fluffy)
  2. Once it comes to the boil, the rice should be ready in about 3-4 minutes (depending on soaking time). Don’t allow the rice to get soft – it should be just cooked and slightly al dente
  3. Strain the rice in a colander
  4. Put 1 tablespoon oil and 4 tablespoons of water in the pan
  5. Put one-third of the rice into the pan and then lay the lentils and mince on top of it
  6. Spoon rest of the rice on top of the lentil and mince mixture
  7. Wrap lid with a tea cloth and place tightly on the pan
  8. Steam on low heat for 15-20 minutes – carefully lift the lid and if steam is pouring out of the pan, the rice is ready
  9. Sprinkle the fried onions you set aside earlier before serving
  10. Serve with salad and Yogurt with aubergine

Avocado, red onion & tomato salad
Avocado, onion and tomato salad

Yogurt & aubergine_copy

Yogurt with aubergine