UPDATED 2018. The small ingredient that packs a super-sized nutritional
punch, the humble lentil is a superfood that is endlessly versatile. It
can lend itself to all kinds of dishes, from comforting bakes to spicy
soups and succulent falafels. It can be used to thicken casseroles, add
substance to salads and stuffings, and made into herby kofte balls. A
complete illustrated guide to the many different types of lentils and
how to cook them in soups, dhals, casseroles, curries, patties and
roasts, the book features a guide to the main varieties available,
including red, yellow, brown, green and Puy lentils, as well as split
Bengal gram and split mung beans. Then there is a wonderful selection of
recipes from around the world, including Country Lentil Soup; Creamy Red
Lentil Dhal; Lentil Fritters; Chicken, Lentil and Root Vegetable
Casserole; Lamb with Lentils and Apricots; Haddock with Spicy Puy
Lentils; and Puy Lentil and Cabbage Salad. With a guide to all the
different types of lentils available and how to cook and enjoy them, the
book is a must for every healthy kitchen bookshelf.