Tag Archives: lentils

Dee’s Root Vegetable & Lentil Penne with Lemon & Herb Dressing

14 Sep

This is a delicious pasta dish and is a welcome change from the tomato based sauces that we normally use.  The lemon & herb dressing keeps it nice and light, while the lentils add a protein source and taste deliciously meaty!

Serves 2


1 parsnip

2 carrots

3 garlic cloves

2 bay leaves

parsely (chopped)

handful of black olives

half a cup of puy lentils


Juice of 1/2 lemon

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Peel and chop vegetables into a smallish dice.  Add to a pan with the lentils, crushed garlic and bay leaves cover with 2 cups of water.  Bring to the boil and simmer until the lentils are soft. You may need to add more water if it is drying out before the lentils are cooked (approx 20 mins).

In a seperate bowl chop the parsely, add the black olives and the juice of half a lemon.

When the vegetables and lentils are cooked, pour over the dressing, mix with the cooked pasta and serve!  Nutritious and Delicious.


Dee’s leek and onion Vegan Sausage with thyme mash and lentils cooked in red wine AKA “fancy bangers and mash”

13 Apr
Serves 2-3
What you need:
– 1 pack of Dee’s vegan sausages
– 500g potatoes
– 1-2 teaspoons fresh thyme
– 25ml olive oil/vegan butter
– a little dairy free milk
– 250g Puy lentils
– 125 ml red wine
– 50g tomato puree
– 1 stock cubs
– 2-3 garlic cloves sliced
– 1 teaspoon of thyme
– Soak the lentils over night, or for about 6 hours.
– Cook sausages as per instructions.
– Cut and steam/boil potatoes, till a knife goes through the potatoes easily. Mash and season with some salt and pepper, olive oil/vegan butter and 1-2 teaspoon of thyme. Add milk if your mash is a still too dry.
– In a small pot, add the drained, soaked lentils, red wine, thyme, sliced garlic, tomato puree and stock cube. Simmer for 10-15min or until the lentils are cooked. There should still be a little liquid, if not add some water.
– When all is ready, serve with the mash in the middle of the dish, lentils dashed around, and the sausage leaning the the mash
– Put the thyme in a lunch bag and leave it in the freezer over night. Give it a shake and most of the leaves will fall right off. This makes it easier to use. Use as normal in recipes.
– I love to leave the skin on the potatoes. Even when I plan to mash them. It add extra nutrition, and a nice texture. Try it.

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