Coronavirus Cooking: What to do with lentils

While everyone is wondering what to do with the packets of lentils they now find themselves in possession of thanks to COVID-19 (either because they bought long-life items in the event they had to self-isolate, or because that was all that was left on the damn shelves after everyone bought all the good stuff), well, you know, obviously here’s where I come in handy.

From my very first post 10 years ago, entitled “not just a load of old lentils“, where I promised this blog wouldn’t just be copious amounts of frightening dried pulses for those of us who grew up on meat and three veg – until now – I’ve covered a lot of lentil ground. Delicious, delicious lentil ground.

We have your standard lentil curry and spiced lentil soup, of course, but then a curve ball:

Sprouted Lentil Salad with Lemon and Feta – and it’s the bomb. Will take you a couple of days, though! But awesome for when you want a changeup from smooth food.

Another one, you say? Oh ok, if you insist:

Sprouted Lentil and Roasted Beetroot Salad with Goat Cheese. Do recommend.

If you’re still keen on soup, we have red lentil veggie with roast potato croutons.

Vegetarian Meatloaf. yes really. it’s fantastic.

Perhaps you may prefer a balsamic lentil bolognese over your favourite pasta? me too.

Or maybe this old-school lasagne if you’re cooking for a crowd, the freezer, a special occasion, or because you NEED LASAGNE in these dark times?

Or perhaps I can convince you to make chipotle lentil tacos? I mean, that’s what I’d be doing if I were you.

What about crock-pot kitchari? Or sweet potato and red lentil bisque (hey, if it’s good enough for Oprah…)? You can try Turkish lentil soup I’ve got over at The Organic Place, or pumpkin and lentil dhal, or sweet-potato topped lentil and veggie pies, or vegetarian shepherd’s pie with cheesy champ mash.

Or maybe you can tell me YOUR favourite? The humble little fellas can go a long damn way.