A recipe from our lovely Plant Proteins Masterclass earlier this week.

Protein from red lentils feature in the delicate starter.  The recipe is so easy to recreate and creates a most delicious, winning dish.


Serves 4


1 onion
4 Carrots
50g coconut cream
Half cup red lentils
Pinch sea salt


  1. Rinse the lentils thoroughly.  Slice the onion and cut the carrot into small chunks.
  2. Put the onion, carrots and lentils in a pan and add water to more than cover.
  3. Bring to the boil and then simmer for 25 minutes.
  4. Add the coconut and continue cooking for 10 minutes.
  5. Season with salt to taste.
  6. Blend to a smooth consistency.