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Black lentil ragout with pappardelle

Finely grate 1 medium onion, 1 carrot, 2 stalks celery and 4 cloves garlic. Heat a heavy-based pot with 2 tablespoons oil and sweat vegetables for 4-6 minutes. Add ½ cup each red split lentils and black lentils and stir through. Add 150g tomato paste and ½ cup red wine. Bring to a simmer and add 1 x 400g can whole peeled tomatoes and 700ml vegetable stock. Return to a simmer, then lower heat to a bare simmer. Cook for 90 minutes, stirring regularly, until lentils begin to break apart and liquid has reduced by 30% to a thick ragout. Season with salt and pepper. While ragout is cooking, cook 400g pappardelle pasta and reserve. Toss pasta through the hot ragout and serve.

Lentil, pickled raisin & herb salad

Wash 400g dried green puy lentils and put into a pot with twice as much water. Bring to a simmer and cook for 17-18 minutes until al dente. Strain thoroughly. While lentils are cooking, place ¼ cup apple cider vinegar into a pot and bring to a simmer. Remove from heat and add 4 tablespoons raisins, ⅓ cup cold-pressed neutral oil and 4 tablespoons drained capers. Combine warm lentils with warm dressing and allow to stand in a bowl. Add 1 thinly sliced red onion and 1 cup picked fresh herbs, including parsley, chervil and tarragon. Season with salt and pepper. Stir before serving. Can be served warm or at room temperature.

Red lentil soup Soak 2 cups red lentils in cold water for 1 hour. Heat ½ cup olive oil in a heavy pot. Add 1 diced onion and 2 diced carrots. Cook for 5-6 minutes to soften. Add 2 teaspoons each dried cumin, ground turmeric, oregano and 2 bay leaves. Cook for 2-3 minutes until fragrance is released. Add strained lentils, 1 x 400g can whole peeled tomatoes and 7 cups vegetable stock. Bring to a simmer and cook for 25 minutes, until lentils are tender. Remove from heat to cool briefly, discard bay leaves and blitz with an immersion blender until creamy. Add the juice from 1 lemon and season with salt and pepper. Serve with crumbled feta and fresh bread.

Lentil, sesame and lemon dip Put

1 cup red lentils into a pot and cover with twice as much water. Bring to a simmer for 30 minutes, when the lentils should crush easily under pressure. Strain lentils and, while hot, place in a blender with ¼ cup tahini, 1 tablespoon grated ginger, 1 teaspoon each cayenne pepper, cumin and sumac. Blitz on medium speed and drizzle in the juice of ½ lemon and 3-4 tablespoons olive oil. Stop the blender, scrape down the sides and blitz again, adding some water if it is too thick. Blitz until smooth and the consistency of thick yoghurt. Season with salt and pepper. Serve with toasted pita bread.

Cook’s tip Any type of lentil can be used, but red lentils give the best colour.