Prolific Scotland-based food writer Ghillie Basan gives readers a thorough grounding in how to cook with various types of lentils before rounding up 70+ recipes for soups, dhals, veggie dishes, and recipes made with meat and fish. Flavors draw on global influences, from Europe, the Mediterranean, Africa, Turkey, the Middle East, India, Pakistan, and Malaysia.

The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. This book contains a wonderful selection of recipes from around the world, including Lentil and Pasta Soup, Puy Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy Lentils. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf.

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