the gluten-free adventures of a compulsive feeder
In this bright, fresh salad, the humble earthy lentil is the star of the show, alongside a team of crunchy sidekicks. Flavour is simple, coming from lemon juice and fresh herbs, with bursts of crisp apple & celery. Toasted nuts & seeds tie it all together – my go-to combo is chopped almonds, along with sunflower, pumpkin & sesame seeds (if you’re in a rush, you can always chop up some shop-bought pre-roasted nuts)
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As the weather cools down and the days get shorter, I’m all about comfort food. And for me, this isn’t only about homely, hearty nourishment, it’s also about more simplicity, less fiddle. This grounding, earthy lentil stew requires only one pot, and it’s brimming with flavour. Serve it on its own, with mashed potatoes, on rice…or as my teenager likes to do, stuff it into a toasted sandwich for breakfast!
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I’m always keen to find new ways to get plant protein into my belly, so I started experimenting with adding lentils to bread. And I’m so glad I did – this loaf is delicious! Dense, seedy, hearty, nourishing, substantial, savoury…it’s everything you want in a robust healthy yeast-free bread.
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This is simple, nourishing, protein-packed comfort food, which can be whipped up super fast. The only spices are warming cumin & turmeric, though chilli is optional if your tongue needs a tingle. Spiced onions & garlic are introduced to lentils & beans, then coconut milk marches in and captivates them all with its magical creamy touch….
Hands up if you love dosa! These Indian crepes/pancakes are wonderfully savoury & light, and while I struggle to achieve the same epic thin crispiness as the South Indian street vendors, my smaller version is protein-rich, tangy & oh-so versatile….
I could’ve called these Awesomely Versatile Lentils, because that’s just what they are – awesome, versatile, hearty AND lemony. There’s something wonderfully grounding & robust about lentils, and having a batch ready to go in the fridge gives you an instant flavoursome protein hit to add to all sorts of meals. Stir the lentils through brown rice or quinoa, mix them with salad greens and chunky raw veges, put them in a toasted sandwich, or – and this is pretty spectacular – whip up a breakfast of champions: lentils on toast with a poached egg on top, bullseye!…