A versatile recipe suitable for vegetarians and vegans, using a combination of vegetables that maximises flavours, textures and colours.
The humble red lentil when combined with the right spices and cooking technique is elevated to new heights in this nutritious dish.
Slow cooked brown lentils with ginger and lemon, resulting in a creamy dish suitable for both vegetarians and vegans.
My favourite way of cooking turnips. Paired with spicy spinach, this is a winning combination.
A meaty daal fried in a rich tomato sauce that is perfect for those days when only a lentil will do.