Lentils

The most common lentils are red, green and brown, used in a variety of dishes. As a rule, I use brown as a mince substitute, sometimes with a dash of gravy powder in a bolognese or lasagne. Red lentils swell and soften, so they are brilliant in soups and daals. Green lentils retain a good solid texture, making them ideal for a side dish, especially one with strong flavours, like herbs and tomato or red wine, or cooked in stock with garlic and lemon.