LENTILS

Red lentil and pepper ragu pasta bake

Sneak in tonnes of veggies and bulk out a family favourite with legumes.

Serves 6 | Ready in 1 hr 15 mins

For the ragu

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 stick of celery, thinly sliced

• 1 courgette, coarsely grated

• 1 carrot, coarsely grated

• 2 peppers, deseeded and finely chopped (we used 1 red and 1 orange)

• 2 garlic cloves, crushed

• 300g red lentils

• 2 tbsp tomato purée

• 2 x 400g tins Asda Chopped

Tomatoes with Herbs

• 1 low salt vegetable stock cube

• 300g Asda Rigatoni pasta

• 20g vegetarian hard cheese, grated

For the white sauce

• 360ml semi-skimmed milk

• 30g unsalted butter

• 30g plain flour

• 100g mature cheddar, grated

1 Heat the oil in a large saucepan. Add the onion, celery, courgette, carrot and pepper, then season well and cook for 10–12 mins until softened and the moisture has evaporated. Stir in the garlic and cook for another minute until fragrant.

2 Add the lentils and tomato purée then stir well until coated in the mix. Pour in the tomatoes, then fill each can with water, swirl and add to the pan with the stock cube. Bring to a boil, then simmer for 20–25 mins until thickened and the lentils are tender.

3 Meanwhile, cook the pasta according to pack instructions and preheat the oven to 180°C/160°C fan/ gas 4. Drain the pasta, reserving half a mugful of the cooking water.

4 To make the white sauce, add all the ingredients to a saucepan, season with salt and pepper and cook over a medium heat for 5 mins, stirring all the time until everything has combined, thickened and the cheese has melted.

5 To assemble, stir the pasta water into the ragu then toss with the cooked pasta. Spoon into a deep 30x20cm dish then pour over the white sauce. Sprinkle with hard cheese then bake for 20–25 mins until golden. Allow to stand for 5 mins before serving.

Khichdi

Tempt the kids with a subtly spiced one-pot – just go easy on the chilli.

Serves 2 | Ready in 30 mins

Faff factor

• 125g Asda Easy Cook Long

Grain Rice

• 125g red lentils

• 1 tbsp vegetable oil

• 1 bay leaf

• 2 tsp ground coriander

• 1 tsp cumin seeds

• ½ tsp turmeric

• 1 green chilli, deseeded and finely chopped

• 1 large tomato, roughly diced

• 5cm piece fresh ginger, grated

• 75g Asda Mild & Tender Spinach

• 4 tbsp Asda Free From Plain

Soya Yoghurt

• fresh coriander, to serve

• 4 Asda Plain Folded Flatbreads, toasted, to serve (optional)

• lime wedges, to serve

1 Using a sieve, rinse the rice and lentils. Set aside

2 Heat the oil in a large heavy-based saucepan and add the bay, coriander, cumin, turmeric, chilli, tomato and ginger. Cook over a low heat for 2 mins until fragrant

3 Stir in the rinsed rice and lentils then add 750ml cold water. Season well, bring to the boil then turn the heat down, cover and cook on a low heat for 15–20 mins until the rice and lentils are soft. Turn off heat, then stir in the spinach and cover with a lid to wilt.

4 To serve, add the yoghurt, sprinkle over the coriander then add the flatbreads, if using, and lime wedges.

Red lentil burgers

For meat-free meals try this weekend winner with a smoky kick.

Serves 4 | Ready in 45 mins Faff factor | V d

• 175g red lentils

• 2 tbsp vegetable oil, plus extra for spraying

• 1 red onion, finely chopped

• 1 tbsp Asda Chipotle Paste

• 1 egg, lightly beaten

• 2 tbsp fresh coriander, leaves and stalks finely chopped

• 80g plain flour

• 50g Asda 50% Less Fat Mature

Cheddar Cheese, grated

To serve

• ½ x 90g pack Asda Mild Mixed Leaf Salad

• 4 Asda Extra Special Sliced

Brioche Burger Buns

• 1 avocado, sliced

• 2 tbsp Asda 50% Less Fat

Soured Cream

1 Cook the lentils according to pack instructions. Drain well and set aside.

Make it fiery

To use up chipotle paste stir into stews or chillies for a flavour boost

2 Heat 1 tbsp of oil in a frying pan over a medium heat and cook the onion for 4–5 mins until beginning to soften. Add half the chipotle paste, the cooked lentils, then cook for 4–5 mins, stirring, until most of the moisture has evaporated. Transfer to a large bowl and allow to cool for a few mins. Add in remaining chipotle paste, egg, coriander and flour. Season well, stir to combine, then let the mixture rest for 15–20 mins

3 Using slightly wet hands, shape into 4 patties – the mixture will feel sticky. Heat remaining oil over a medium heat and cook each patty for 4–5 mins on each side until golden brown. When nearly ready, melt the cheese over the top before serving.

4 Add salad to the bun, then top with burgers, avocado and soured cream.