Tag: Lentils

Vegan Lentil Lasagna

For as long as I can remember Lasagna has been my favourite dish. I love a good vegetable lasagna packed full of whatever the season has to offer, but lentils provide this beaut more of a meaty texture. This dish is packed full of flavour, and a tofu topping means you don’t need to faff about with a bechamel and worry about lumpy sauce = win! 

Vegan Lasagna with lentils and kale
Serves 4-6

1/2 tbsp coconut oil
1 large onion
2 garlic cloves
200g puy lentils (soaked overnight if possible)
400g tin chopped tomatoes
1 tbsp oregano
1/2 tbsp thyme
1 tspn ground cinnamon
2 tbsp tomato puree
400ml vegetable stock
80g kale
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper
6 – 8 lasagne sheets (depending on the size of your dish)

For the topping:
1 block of firm tofu (drained)
3 tbsp pine nuts (keep an extra few to sprinkle on top)
80g spinach (washed and dried)
Salt and pepper
A few cherry tomatoes
A few basil leaves

  • In a large saucepan, melt the coconut oil on a medium heat.
  • Chop the onion and garlic and add to the pan and cook for five minutes.
  • Rinse the lentils and add to the pan, along with the chopped tomatoes, oregano, thyme, cinnamon and tomato puree. Cook for five minutes.
  • Gradually add the vegetable stock, along with the kale, maple syrup and apple cider vinegar. Cook for about 25 minutes until the lentils are cooks. Season with plenty of pepper and a little salt.
  • Meanwhile in food processor, add the drained block of tofu, the pine nuts and spinach and blend until smooth. Season with salt and pepper.
  • In a large oven-proof dish add half of the lentil and kale filling and spread evenly. Lay the lasagne sheets covering the filling.
  • Spoon half the tofu mixture and spread evenly across the pasta sheet. 
  • Spread the remaining lentil mix over and top with more pasta sheets and the rest of the tofu mixture.
  • Top with sliced cherry tomatoes, pine nuts and a few basil leaves.
  • Bake in a pre-heated oven at 180C for thirty minutes.
  • Serve with some tasty salad leaves.


Veronica x


Stuffed Marrow



Well we’re in the height of summer, although you wouldn’t believe it looking at today’s weather, it’s been freezing! I’m really enjoying the new variety of vegetables that are in season. This weekend we celebrated Amy’s birthday; we ventured to the local pick your own farm before heading home for all things cider and BBQ based. Whilst we were mainly picking the last of the strawberries and finding the best raspberries and redcurrants to bury into the freezer to get us through the winter we also found some marrows.




Marrows are one of those vegetables, which can be a bit boring. I’m a fan of boring and really like marrows but I can understand why some people may not really appreciate them quite so much. So, when life brings you marrow…..stuff them!




Stuffed marrows with puy lentils and tomatoes

Serves 6

3 marrows
250g puy lentils
1 cartoon of passata
2 tbsp dried basil
2 cloves of garlic
Olive oil

1. In a saucepan cover the lentils with boiling water and simmer for 30 minutes.
2. Meanwhile, slice the marrows in half (lengthways) and scoop out the seeds (don’t throw them away)
3. In a roasting tin place the marrows and drizzle with olive oil and pop in the oven at 180C.
4. Dice up the marrow seeds and flesh and add to the lentil to cook down.
5. Once the lentils are cooked, drain and add the tomato sauce along with the garlic and season with pepper and basil.
6. Once the tomato starts simmering, take the marrow out of the oven and spoon the lentil mixture into the marrow. Return to the oven for 15 minutes. Serve with some green vegetables and mashed potatoes.
Veronica x

In Season : Halloween

It’s hard to miss what crop the autumn season bring us. Pumpkins are just about everywhere I look right now.

Pumpkin carving, toffee apples and other traditions of Halloween are wrapped up with the foods the calendar has to offer us in October.

Pumpkins, squashes and apples are all in abundance at this time of year and I’ve been loving trying out the huge variety of squashes that have been springing up as summer turns to autumn. I’ve tried gem, summer squash, delicata, crown prince, red kuri, you name it I’ve had them all. (That is apart from the supermarkets favourite, butternut!)


The one recipe that I’ve been perfecting over the season is my squash and lentil burgers. They are super easy to make and are a nice change to simply roasting or stuffing them.

You might think with the amount I’ve made over the last few months I would actually have managed to perfect them but these were a little wet as I don’t think my squash, lentil ratio was quite right. I used half a delicata squash but should have thrown in a couple of carrots as it was quite a small squash.







This recipe uses delicata squash but you can adapt it to whatever squash you happen to have or use the innards of your carved pumpkin.

Makes 3-4 burgers

1/2 cup split red lentils (you can use other lentils but I think these work best)
1/2 delicata squash
2 carrots
1/4 cup rolled oats
A pinch of cumin, ground coriander and cayenne pepper
Sprinkle of dried herbs (I used thyme as that’s what I’ve got in my cupboard)
Glug of olive oil

Peel and dice the squash and carrots.
Place on a baking tray, drizzle with oil, add the herbs and season with salt and pepper.
Roast at 180°C until lightly browned and soft.
Meanwhile bring the lentils to a boil and simmer until cooked and most of the water has been absorbed. Stir the lentils as they cook so you end up with a dhaal like consistency.
Put the roasted squash and carrots in a bowl with the cooked lentils, oats and spices and season with salt and pepper.
Mash everything together until you get a fairly smooth consistency.
When the mixture has cooled slightly, divide the mixture into four.
Sprinkle a clean surface and your hands with some flour. Press the mixture together in your hands to form a ball, then place it onto the floured surface and flatten to make your burger.
Chill the burgers in the fridge for half an hour or as long as your rumbling tummy will allow. This helps them hold their shape when you cook them.
Fry or bake with a little oil olive until they are nicely browned and hot through.

I served mine in a bun with fried onions, tomato, gherkins and a nice bit of ketchup.

Happy Halloween!