Lentils

Butternut Squash Curry Lentil Soup with Turmeric

A simple and delicious Butternut Squash Curry Lentil Soup that is as easy to make as it is delicious. The creaminess of the butternut squash is emphasized by the thickness of the red lentils. Red lentils are amazing in soups as they break apart upon cooking, adding a hearty texture. This recipe is packed full of plant-based protein with 20 grams of protein, and only 280 calories per serving.

Legumes are one of the best foods we can feed our body, but often one of the foods we don’t eat enough of. They have a complex nutrient profile and offer plant-based protein, iron and zinc. They are also one of the most sustainable sources of protein we have access to (see my post Five Reasons Why You Should Eat Lentils). Clients tell me the main reason they don’t eat lentils is that they lack the confidence in preparing them. This is one of my favourite recipes for introducing clients to cooking with dried lentils, as red lentils are the easiest to cook with. This Butternut Squash Curry Lentil Soup with Turmeric really is fail-safe and will take only 35 minutes to cook!
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Lentil Roasted Vegetable Buddha Bowl Recipe

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Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years cold storage veg have been kept in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Lentil Roasted Vegetable Buddha Bowl Recipe is a great versatile dish, and an easy way to use up excess produce in your fridge.
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How To Cook Lentils + 5 Reasons Why We Should Eat Lentils

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Do you feel like you want to delve into the world of lentils but don’t feel confident in preparing them? This is my guide on how to cook lentils, plus some of my top reasons why we should all be eating lentils, from both the health and environmental perspective.

Lentils are in my opinion the superfood of all superfoods. They are a great source of plant-based protein and important minerals including iron and zinc. They are also cost-effective in terms of money, but also greenhouse gas emissions, and have the ability to nourish our bodies on a budget, and not at the expense of the environment. Now let me tell you why lentils should be allowed centre stage at your next meal. I’ve included a simple prep guide on how to cook lentils and my top 5 reasons why we should be eating lentils.
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Greek Red Lentil Soup with Lemon

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This Greek Red Lentil Soup with Lemon has been adapted from two of my favourite cookbooks. The addition of crumbly feta and fresh rosemary on top makes it a quintessentially Greek recipe, though this can be omitted for a vegan red lentil soup more representative of a Turkish or Lebanese red lentil soup.

Red lentils are my absolute favourite lentil to cook with. They have the shortest cooking time (12 minutes!) and once cooked, they break apart to help form a thick and satisfying soup consistency. I recently learned that red lentils are, in fact, brown lentils, but without the outer skin! If you have browsed my other recipes you will see that 99% of my lentil dishes contain the humble red lentil, and 98% of those are curry based dishes. I’m adding this Greek Red Lentil Soup with Lemon to the repertoire because the combination of lemon and lentils is really something special and I was thankfully introduced to this flavour combination during my travels through Turkey. This recipe for Greek Red Lentil Soup with Lemon is adapted from two of my favourite cookbooks – Rebar from Victoria, and Whitewater Cooks from Nelson because, well why not enjoy the best of both worlds.
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Easy Lentil and Bean Winter Soup [Vegan, GF]

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Legumes are a Dietitians best friend. They are a great source of protein, and are also high in micronutrients iron and zinc which can sometimes be lacking in a plant-based diet. Legumes are also remarkably versatile – pureed black beans with Mexican spices are great for a healthy snack; roasted garbanzo (chickpeas) work well instead of popcorn on movie night; Puy (French) lentils are great on salads (see Lentil Salad with Fresh Herbs and Basil Vinaigrette); and red lentils break apart when cooked making them great for thickening soups (see Curried Squash Soup Recipe, Vegetarian Greek Lentil Soup with Lemon and Feta and Easy Curry Lentil Soup with Kale for some of my favourite red lentil soup recipes). If you haven’t cooked much with legumes before This Easy Lentil and Bean Winter Soup is a simple introduction into cooking with legumes. For legume connoisseurs, I’ve included a few of my favourite variations to this classic soup.
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Lentils

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