LENTIL CAKES RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
2. Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
3. For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
4. For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
5. Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down

While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy

Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend. 

To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.