Ham Soup
1 ham hock, pre-cooked (can substitute 200g cooked ham) 1/2 onion 80g pancetta or smoked bacon 100g red lentils 100g yellow split peas 1 can marrowfat peas 1 bay leaf Brown the pancetta in 1 tablespoon of oil, then add the onion and sweat until translucent. then add the various pulses and the bay leaf, and cover well with water. If you have a hock, add it now, bone and skin and fat and all.
Lentil and Sausage Casserole
1 lb good quality pork sausages (85%+ meat); can be italian or toulouse 250g puy lentils (or green or brown lentils) 1/2 onion 1 clove garlic, finely chopped 1 can tomatoes 1 bay leaf 80g pancetta Brown the sausages, then brown the pancetta in a tablespoon of oil. Over a medium/low heat, sweat the onions until translucent, then add the garlic for 1 minute.
Ingredients 1 cup dhal - red lentils, or a mix of red lentils and mung dhal. 1 tsp turmeric 30 fl oz (1 ltr) water 2 tbs oil (olive is fine, but not required) 1/2 onion, chopped finely 1 clove garlic, thinly sliced Variation 1 2 small red chilis, fresh or dried 1/2 tsp cumin seeds 1/3 tsp asafoetida (large pinch) Variation 2 3 tbs tomato passata (or a mashed tinned tomato with a little extra juice) 1 green chili, finely chopped 1 tsp ginger, freshly grated Garnish 1 tbs coriander leaves 1-2 red chilis, finely sliced 1 tsp garam masala (optional) Equipment Medium/large saucepan small frying pan spatula Method This is my version, with some variations on the tarka.