Lentil, Pumpkin, Spinach & Chickpea Soup/Dahl

250g red lentils

1700ml cold water

1 chicken or veg stock cube

1.5 tsp turmeric powder

2 tsp black mustard seeds

1 tsp fennel seeds

1 tbs olive oil

1 medium white onion, finely diced

2 tsp grated fresh ginger

1 red chilli finely chopped (or 2 tsp dried flakes)

200g of pumpkin/squash peeled and diced into small cubes

1 small tin chickpeas (or about 2/3 jar) rinsed

1 tbs tomato puree

Black pepper and salt

Fresh spinach (4 large handfuls) washed and chopped

Put the lentils, water, stock and turmeric in a large pan and bring to a boil. Reduce the heat to medium and skim off any scum that forms. (use a black pan so the turmeric doesn’t stain and don’t use wooden spoons).

Heat a frying pan on a medium heat for a few mins and add the mustard and fennel seeds, toast until they start moving/jumping around the pan. Add the olive oil, a good pinch of salt and the onion and fry until soft. Add the ginger, chilli flakes and the puree and cook for a couple of mins. 

When the lentils are cooked add the onion and spice paste to the pan with the squash and cook for another 10-15 mins until the squash is cooked through and then add the chickpeas and warm for a couple of minutes. Turn off the heat, add the spinach and stir well and check the seasoning. 

Serve with a squeeze of lemon juice and or some natural yoghurt on top.

Kidney Bean, Lentil & Chickpea Burgers

Serves around 6-8

1 white onion finely chopped

1/2 jar chickpeas

1/2 large tin of kidney beans

200g dried green lentils or a full jar

1tsp chilli flakes

1 egg, beaten well with a fork

Breadcrumbs (optional)

2 tbs olive oil

Cook the lentils in at least 500 ml of water, do not add salt, for 25 mins and drain.

In the meantime, fry the onion in a little of the olive oil with a tsp of salt.

Mash the kidney beans and chick peas together, add the chilli flakes and season. Taste and add more seasoning if necessary.

When the lentils are soft add them to the mix and mash again and mix together, check the seasoning again and once ok add the beaten egg and stir well.

Oil your hands and make little burgers from the mix, is using the breadcrumbs coat the burgers in them. The mix will be better if in the fridge for a couple of hours but not essential, just might be a bit sloppy when you make the burgers. If you have some breadcrumbs left over just stir them into the mix when finished. 

Heat the remaining oil in the pan on #7 and when you drop a small piece of the mix in and it sizzles add the burgers and fry for 4-5 mins each side until cooked through.

Serve with salad, wrap, grated beetroot etc or sweet potato chips. Make as many as you need for the meal and keep the rest of the mix and make it up into burgers when you are ready to eat them. Will keep 48h in the fridge.