SPICED LENTILS

As well as being packed with vitamins and minerals, lentils are versatile, low-fat, inexpensive and have a fantastic earthy flavour.

3 tbsp olive oil

2 onions, peeled and finely chopped 3 carrots, peeled and finely chopped 3 garlic cloves, crushed

4 rosemary sprigs, leaves picked 2 tbsp cumin seeds

1 tbsp white grape vinegar

700g brown lentils

1 tbsp Dijon mustard

250g halloumi

1 tbsp runny honey

Set a large saucepan with 2 tablespoons of oil over a medium heat. Add the onions, carrots, garlic, rosemary and 1 tablespoon of cumin seeds. Season, and cook for approximately 12 to 15 minutes, until softened. Add the white grape vinegar and bubble briefly.

Tip the lentils into the pan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, until tender, but with some bite. Stir in the mustard and remove from the heat.

Set a frying pan with the remaining oil over a high heat. Add the rest of the cumin seeds and halloumi, and cook for two minutes, turning the halloumi halfway. Drizzle over the honey and cook for one more minute.

Divide two portions of lentils between bowls and top with the halloumi. Leave the remaining lentils to cool completely, then store in the fridge in an airtight container.

Getting the best from the rest:

1. Lentils on toast with feta and a fried egg

Warm two portions of lentils in a pan with a couple of tablespoons of crème fraiche. Spoon over toasted sourdough and top with crumbled feta and fried eggs.

2. Lentil soup with coriander yogurt Blitz two portions of lentils with 300ml chicken or vegetable stock (from a cube is also fine). Warm through in a pan, divide between bowls, and top with a swirl of natural yogurt and a scattering of freshly toasted cumin seeds.

3. Lentil stuffed peppers

Halve and deseed two red peppers, drizzle with olive oil and season. Arrange on a baking tray, cut side up. Fill the peppers with lentils, top with thick mozzarella slices and bake in a 180°C, gas mark 4 oven for 25 minutes.