This Pumpkin (or Squash), Coconut and Lentil Soup is from Queen of Pulses Jenny Chandler's classic book of bean, pea and lentil recipes, Pulse.It's full of zingy spice, just the thing to perk up a wintry evening.
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A wonderfully comforting dal from Naomi Devlin's Food for a Happy Gut. "Dal is a delicately spiced sauce made from split peas or lentils that can be either porridgey or thin as a soup, according to your whim. Split mung beans (moong dal) make the most easily digested dal, so if you’re adding pulses to your diet, this is a great intro dish."
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Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.
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