Baked red lentil and carrot falafels (GF)

One may be aware of my love for lentils and beans- all legumes in  fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.

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Sweet potato and lentil pie (GF)

I must admit that even pre-vegan, I was never a fan of shepherds pie (or potato-topped pie to some of you). I was never a fan of mashed potato- strange I know, or mince. However, my husband absolutely loved it and over the last couple of years I have created several different versions of this dish using chunky mashed potato/sweet potato and lentils.

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Homemade flatbreads with chilli chickpea and crunchy kale chips (GF)

I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!

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Hearty lentil and potato chilli with a herby cashew pesto (GF)

Goodmorning, on this crisp Winter’s morning . I don’t know about you but this is a week (who am I joking, I mean month… months) of comfort food. I’m not complaining as our comfort foods are always wholefoods based and a healthier version of traditional dishes. Why not make it a little healthier but making healthy and nourishing substitutions?

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Lentil bolognese with wholemeal fusilli (GFO)

Lentil bolognese is probably one of my most go-to recipes for a healthy, satisfying dinner which often results in leftovers for future easy dinners. The meal is high in complete proteins, complex carbohydrates, fibre and micronutrients. The sauce is simple to prepare and the flavours and pasta can be easily altered to suit your preferences.

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Slowcooked red lentil dahl (VG, GF)

Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.

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“Creamy” polenta and slowcooked lentils (VG, GF)

Polenta is such a versatile grain that can be used for baking, making “creamy” polenta or crunchy polenta chips. Otherwise known as cornmeal depending on which part of the world you are from, it is a gluten-free grain that is considered a complex carbohydrate. My creamy polenta with slow cooked lentils is the ultimate comfort food for the evenings that have now become particularly chilly and the fireplace is asking to be lit.

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