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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.



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters

 

Roasted Squash with Lentils and Goat's Cheese

The spicy lentils cook in the time it takes for the squash to bake into sweet, nutty tenderness. This dish would make any vegetarian very happy.

  • Vegetarian
  • Preparation time:15 minutes
  • Cooking time:45 minutes
  • Total time:1 hour 

Serves: 4

Ingredients

  • 1 carrot, peeled and chopped
  • 1kg butternut squash, unpeeled
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 250g Puy lentils, rinsed and drained well
  • 400g tin chopped tomatoes
  • 1 tsp paprika
  • A pinch dried chilli flakes
  • 1 tbsp balsamic vinegar
  • 2 tbsp flat-leaf parsley, finely chopped
  • 100g baby spinach leaves
  • 100g goat's cheese, crumbled

Method

  1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 3cm rounds, removing any seeds. Brush with 1 tbsp olive oil, season well, and bake for 45 minutes until soft.
  2. Meanwhile, heat the remaining olive oil and soften the onion for 5 minutes. Add the carrot, lentils, tomatoes, paprika, chilli flakes and 750ml water. Simmer over low heat for 30 minutes or until tender.
  3. Add the vinegar and parsley and season. Place the squash on plates and scatter with the lentils, baby spinach and goat's cheese.

 


Egyptian Lentil Soup

This heartwarming dish is an everyday favourite in Egypt. It’s simple to make as red lentils disintegrate by themselves. If you don’t want to garnish it with the caramelised onions, simply serve it with some tiny croutons.

  • Preparation time:10 minutes
  • Cooking time:60 minutes
  • Total time:1 hour 10 minutes  

Serves: 4

Ingredients

  • 2 Onions
  • 4 tbsp Olive oil
  • 2 Garlic cloves, crushed
  • ¾ tsp Cumin
  • ¾ tsp Ground coriander
  • 150g Split red lentils
  • 1.5 litres Chicken stock
  • ½ Lemon, juice

Method

  1. Chop one of the onions and slice the other. In a saucepan, fry the chopped onion in 2 tbsp olive oil until soft and just beginning to colour. Stir in the garlic, cumin and coriander; when the aroma rises, add the lentils and the stock. Bring to the boil and remove any scum that appears on the surface. Simmer for 30–40 minutes, or until the lentils have disintegrated.
  2. Warm the remaining oil in a frying pan, add the sliced onion, cover and cook over a low heat for 15–20 minutes until soft. Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelised. Set aside.
  3. Taste and season the soup. Add water if it needs thinning down – it should be the consistency of single cream. Stir in the lemon juice before serving and garnish each bowl with some of the caramelised onions.

Drinks recommendation

The Corker recommends- A soft red, made from cabernet and shiraz is the kind of wine you can toss back in the quantities needed to help warming soup on its way.


Baked Romano peppers

Bright, flavoursome dish

  • Vegetarian
  • Preparation time:10 minutes
  • Cooking time:20 minutes to 25 minutes
  • Total time:35 minutes 

Serves: 2

Ingredients

  • ½ x 250g pack Merchant Gourmet Ready to Eat Puy Lentils
  • 180g pack Sweet Romano Peppers
  • 75g baby plum tomatoes, halved
  • 75g essential Waitrose Italian Mozzarella, torn into chunks
  • 2 tbsp extra virgin olive oil
  • ½ x 25g pack fresh basil leaves

Method

  1. Preheat the oven to 200C, gas mark 6. Halve the peppers lengthways and deseed, without removing the stalks. Place on a baking tray lined with baking parchment.
  2. Spoon the lentils into the pepper halves and top with the tomatoes and mozzarella. Drizzle with oil and season. Bake in the oven for 20–25 minutes, or until the peppers are soft.
  3. Scatter over the basil and serve with Waitrose Watercress, Rocket & Spinach prepacked salad and crusty French bread.

Cook's tips

Any remaining lentils can be added, warm or cold, to chopped tomatoes,
peppers and avocado, then tossed in salad dressing for a quick lunch.
Or serve them with grilled sausages or pan-fried duck breast.

Drinks recommendation

An excellent-value, rich, fruity red will go well with this dish, and is suitable
for vegetarians. Try Inycon Nero ’Avola/Frappato, Sicily, Italy


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