Our friend Josiah Meldrum from Hodmedod joined us on our recent Sustainable Food Stories podcast. Hodmedod’s are known across the UK as growers of heritage beans and pulses, but are also tackling food insecurity, resilience and exploring how the UK can become more self-sufficient.
The podcast really got our pulses racing for legumes, so we asked them to share a favourite warming autumnal recipe.
- 450g Olive Green Lentils
- 1 large Red Onion
- 1 stick Celery
- 1 Red Pepper
- 3 cloves Garlic
- 2 cans Tomatoes (or a large jar of Passata)
- 1 tbsp Tomato Puree (or finely chopped Sundried Tomatoes)
- 2 Bay Leaves
- 1 sprig Rosemary
- 1 bunch Fresh Parsley
- 1 generous pinch dried Oregano
- Vegetable Stock to cover
- Salt & Pepper to taste
- Rinse and cover the lentils with boiling water; leave to stand for 30 minutes or more.
- Finely chop the onion and garlic, sauté in a deep heavy pan for 5 minutes. Add chopped celery and pepper, sauté for another 5 minutes.
- Drain and add the lentils, bay leaves and rosemary. Cover with stock and simmer until the stock has been absorbed and the lentils are softening.
- Add the canned tomatoes and puree, with half a can of water (rinse the cans with it). Reduce to desired consistency, season, stir through chopped parsley.
- Serve or use as the basis for shepherd’s pie, lasagne or similar.
We’d love to hear about your adventures with lentils, so do share your stories with us on social media.
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