For a spicy lentil dip, put a tin of drained lentils in a food processor with some olive oil, lemon juice, crushed garlic, ground cumin and sea salt. Process until smooth and serve with toasted pitta bread.
Make a spicy Coconut and Lentil Soup - heat a dash of oil in a large saucepan, fry butternut squash with a spoonful of your favourite curry paste. Add a tin of lentils, vegetable stock and a tin of coconut milk. Stir, bring to the boil then simmer for 30 minutes.
Lentils added to Bolognese sauce, lasagne, stews, tagines or a cottage pie make them go that bit further, and are a good way of transforming a dish into something more nutritious with very little effort.