“Mini boneless lamb roasts, weighing about 400g each would work here, too, although they take a little longer to cook” – Emma Knowles.

“Fakes (fah-kes) are lentils, the base here” – George Calombaris.

There are probably more lentil dishes in India than there are combined in all other cuisines around the world. Although lentils were considered the poor man’s protein, they are so intertwined with an Indian meal that you will find enriched dal dishes on menus in every Indian restaurant, and cooked in Indian homes around the world. This is a really delicious, typically restaurant-style version, therefore thicker and richer in flavour than a home-style dal. It goes with so many different dishes, from vegetables to kebabs, that you just can’t go wrong. This is best served with Indian flatbreads though, as it is too thick to serve with rice. If your tomatoes are not very sour, add some fried mango powder (amchur) or lemon juice; I generally add a little to sharpen up the flavours anyway. Recipe by Anjum Anand from her cookbook ‘I love India’. Photography by Martin Poole.

“The honey-and-mustard combo works beautifullly with both the meat and the vegetables” – Colin Fassnidge. Honey-mustard roast chicken and lentils

Pairing juicy lamb fillets with roasted cauliflower and sweet pomegranates is a perfect harmony of flavours. Spiced lamb and cauliflower with quinoa and lentils

“This nourishing bowl gets a great added kick from the addition of red curry paste” – Matt Moran. Curried red lentil and coconut soup

“This piccalilli salad is a riff on the classic pickle of mustard-spiked vegetables” – Colin Fassnidge. Pork cutlets with piccalilli and lentil salad

By Byron Bay Herb Nursery, The Farm Community. This easy vegan recipe using hearty lentils is as nourishing as it is delicious. Spicy herby lemon lentils

Update your midweek salmon dinner with this recipe from Silvia Colloca. Salmon with black lentils and roasted cauliflower.

“This is the time of year when we indulge in longer meal preparation and enrich dishes with extra nutrients to boost our energy level and immune system. Legumes and vegetables take centre stage and it’s marvellous to create myriad dishes where they are showcased. Think pots of bubbling beans or chickpeas, and dark-as-night puy lentils, so small yet so flavoursome and nutritious” – Silvia Cocolla. Warm salad with lentils, quinoa and labneh.

Sherry and smoky paprika put a Spanish spin on this warming casserole, says Shannon.

This recipe is a great idea for using up leftover snags, says Darren. Italian sausage, pear, lentil and watercress salad

This recipe makes the perfect addition to any Sri Lankan feast. Recipe by O Tama Carey, from Lankan Filling Station. Red lentil dahl

This vegetarian moussaka is so tasty and comforting that even the most devoted of meat-eaters will love it. Lentil moussaka bake

“Pumpkins are a cinch to grow,” says chef and recipe author Paul West. This vegetarian and vegan-friendly salad is guaranteed to leave anyone happy and satisfied. Roast pumpkin and lentil salad with roasted lemon dressing