Lentil Lasagna

First, catch and immobilise your lentils. You need to do this by boiling them slowly in some very good stock – I had some excellent beef stock and it did the trick nicely. On this occasion, using a mix of Green lentils and Red lentils – the green ones take far longer to cook, so simmer these slowly until almost completely done, then add the red. Don’t cook the red for any longer than 20 minutes or they’ll turn into mush.

Once this is done, prepare your sauce base – a nice bit of mirapois, can of tomatoes, good bit of seasoning, and a generous cup of red wine – simmer it down, then add the lentils. The longer they can sit there with the heat turned off (possibly even in the fridge overnight) the better – it takes time to get to know a lentil properly.


Armed with this sauce, make the lasagna as usual – the white sauce and the lasagna sheets rarely change. Cooking it slowly on quite a low heat gives it all time to mulch through without burning on top. You can also prepare it quite a while ahead, and it can just sit there, quietly expectant in the oven, ready for you to turn the heat on. Always lovely served with a nice salad. Enjoy.