lentils – Katie Bishop

This incredibly easy recipe uses only a few ingredients, but tastes great. You can vary the grains depending on what you have in the cupboard, or what you like to eat, but the pack of lentils I use here has lots of great flavour which really adds to the dish, so I would strongly recommend it.

I’ve written this recipe as part of a new lifestyle and wellness programme especially designed for managing the menopause by pilates expert Jo Tuffre y

I’m not a nutritionist, but I do know that the most important thing to remember when eating during menopause, is to ensure you have a balanced plate of food. That means it needs to include wholegrain carbs for slow release energy, a good source of protein (salmon is good because it’s high in vitamin D), healthy unsaturated fats (so that’s things like olive oil, nuts, seeds etc), and preferably some calcium too. Osteoporosis can be an issue during menopause, so it’s important to look after your bones. Calcium and vitamin D are both critical for this.

I hope that this recipe ticks all of those nutrition boxes, but also tastes delicious and feels comforting, warming and wholesome to eat.

Serves: 2
Prepare: 5 minutes
Cook: 10-12 minutes

2 x 250g lightly smoked salmon fillets (or unsmoked, if you prefer)
Extra virgin olive oil, to drizzle
200g Tenderstem broccoli (or other favourite green veg)
About 10-15g basil
250g pack Merchant Gourmet Tomatoey French Puy & Green Lentils
2 tbsp half fat crème fraiche

Preheat the oven to 220C, gas mark 7. Line a baking sheet with foil. Put the salmon on top, skin-side down. Drizzle with olive oil and season well. Bake for 10-12 minutes or until just cooked through.
Meanwhile, bring a medium pan of water to the boil. Cook the broccoli for 4 minutes, then drain and keep warm.
Return the pan to a low heat. Trim then finely chop the basil stalks. Place them into the pan with the lentils and 2-3 tbsp water. Cook over a low heat for 2-3 minutes, until piping hot.
When the salmon is cooked, stir the crème fraiche and whole basil leaves through the lentils. Spoon onto warm plates. Serve the salmon, leaving the skin behind on the foil (unless you like to eat it), on top of the lentils, with the broccoli, seasoned and drizzled with olive oil, on the side.

Autumn braised lentils

This easy recipe is perfect for warming you up on a cold Autumnal day. They’re great with sausages and meats, or scattered over a salad or into soup to make it more substantial. I’ve even been known to add them to a bolognaise to increase the veg quota without the children being any the wiser. They also freeze really well – the lentils, not the children.

425g lentils (brown, green or Puy)
1 tbsp olive oil
2 cloves garlic or 1 tsp garlic granules
1 onion, diced
2 sticks celery, diced
2 carrots, peeled and diced
A few thyme sprigs (I keep mine in the freezer then add them straight from frozen)
3 bay leaves (as above – keep them in the freezer)
800ml vegetable stock, hot
6 cavolo nero leaves, stalks removed, finely shredded

Rinse the lentils under cold running water in a sieve then drain well.
Warm the oil in a wide ovenproof cast iron pan then add the garlic or garlic granules, and the onion, celery and carrot. Cover and cook gently for 10-15 minutes, until softened.
Add the lentils and mix well to coat in the oil. Add the herbs, followed by the stock. Cover and simmer for 40-50 minutes or until the lentils are as tender as you like them, and have absorbed almost all the liquid. Alternatively, you can do this in a preheated oven at 170C, gas mark 3.
Mix the cavolo nero into the lentils and leave to wilt. Season and serve, or set aside to cool.

Tip: these lentils will keep in the fridge for up to 3 days and can be eaten cold or hot – just make sure you reheat them really thoroughly before eating. The same applies if you are freezing them – add a little extra stock or water too during reheating if they look a little dry.

Salmon with basil & lentils

Autumn braised lentils