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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Lentils


See more Recipes from Waitrose

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Korma-Style Dhal with Sweet Potatoes and Cauliflower

This gently-spiced vegetarian dhal combines a ready-made curry paste with lentils and vegetables. Excellent comfort food for a cold winter's evening.

  • Vegetarian
  • Preparation time:15 minutes
  • Cooking time:30 minutes
  • Total time:45 minutes 

Serves: 4


  • 1 large onion, thickly sliced
  • 3 tbsp Patak's Mild Korma Curry Paste
  • 1 large sweet potato, peeled and diced
  • Seeds from 8 cardamom pods
  • 250g Waitrose Cooks' Ingredients Le Puy Green Lentils
  • 750ml Waitrose Cooks' Ingredients Vegetable Stock
  • 1 large cauliflower, separated into small florets
  • 20g pack fresh coriander, stalks and leaves roughly torn


  1. Put the onion and curry paste into a large flameproof casserole with a lid. Cook over a low heat, stirring continuously, for 3-4 minutes. Add the sweet potato and cardamom seeds and continue to cook for a further 3-4 minutes.
  2. Add the lentils and stock to the casserole and bring to the boil, cover and simmer for 15 minutes.
  3. Remove the lid and add the cauliflower. Bring back to the boil and simmer for a further 8-10 minutes or until the sweet potato and lentils are both tender and the stock has been absorbed.
  4. Stir in the coriander and season to taste. Serve with a dollop of natural yogurt and a Waitrose Indian bread such as Peshwari Naan, available from the grocery section.

Cook's tips

To prepare ahead, cook the dhal to the end of paragraph 2, then cool and chill. To serve, bring back to the boil and add the cauliflower and coriander. For a creamier version, replace half the stock with a 400ml can of coconut milk.

Griddled Salmon Fillets with Spicy Lentils

Succulent salmon fillets are served on a bed of delicately spiced green lentils, with a fresh, minty yogurt accompaniment.

  • Preparation time:5 minutes
  • Cooking time:35 minutes
  • Total time:40 minutes 

Serves: 4


  • 2 tbsp organic olive oil
  • 1 organic onion, sliced
  • 2 tsp Waitrose Organic Ground Cumin
  • 2 tsp Waitrose Organic Ground Coriander
  • 300ml organic vegetable stock
  • 200g dried Waitrose Wholesome Organic Green Lentils, rinsed
  • 4 x 150g skin-on organic Scottish salmon fillets, from the fish service counter
  • 150g pot Yeo Valley Organic Fat Free Natural Yogurt
  • ½ x 20g pack organic fresh mint, chopped


  1. Heat 1 tablespoon of the oil in a medium pan, add the onion and cook for 2-3 minutes until softened. Add the spices and cook for a further 2 minutes.
  2. Stir in the stock, bring to the boil then add the lentils. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary. Season to taste.
  3. Meanwhile, heat the remaining oil in a large non-stick frying or griddle pan. Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until the flesh is opaque and just beginning to flake.
  4. Spoon the lentils onto 4 plates and place the salmon on top. Serve with a spoonful of yogurt mixed with the chopped mint and lightly seasoned with black pepper.

Cook's tips

The lentils would also make a great accompaniment to organic chicken breasts.

Drinks recommendation

A crisp, white wine with gentle citrus flavours, that will be a good match for this dish.

Chicken and Red Lentil Curry with Toasted Cashew Nuts

For a satisfying midweek supper, try this creamy chicken, red lentil and cashew nut curry, made with all organic ingredients.

  • Organic
  • Preparation time:10 minutes
  • Cooking time:40 minutes
  • Total time:50 minutes 

Serves: 4


  • 2 tbsp Meridian Organic Unrefined Sunflower Oil
  • 2 organic onions, finely sliced
  • 2 organic cloves garlic, crushed
  • 2 tbsp Waitrose Organic Curry Powder
  • 1 tsp Waitrose Organic Whole Cumin
  • 1 pack Waitrose Organic British Free Range Fresh Mini Chicken Fillets
  • 500ml hot Kallo Organic Chicken Stock
  • 175g organic dried red lentils
  • 6 tbsp Alpro Soya Organic Plain Dairy Free Alternative To Yogurt (find in the chiller cabinet with yogurts)
  • 50g Waitrose Organic Cashews, unsalted, to garnish


  1. Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat, stirring occasionally, until softened. Stir in the garlic and spices, and cook for 1-2 minutes more.
  2. Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
  3. Stir in the soya yogurt and cover, then simmer for a further 5 minutes.
  4. Meanwhile, heat a small non-stick frying pan and toast the cashew nuts for 2-3 minutes, stirring regularly until they are golden brown in colour.
  5. Spoon the curry into individual bowls with basmati rice, and top with the toasted cashew nuts.

Cook's tips

For a vegetarian alternative, at Step 2, swap the chicken for chopped vegetables such as cauliflower, sweet potato or butternut squash and cook until tender. You could also stir in organic spinach when you add the soya.

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