Baking Hermann

Yellow Pea Stew

The history of dried peas dates back over 10,000 years. Peas, which originated in the Middle East, quickly moved across the Mediterranean and into India. Baking Hermann has taken the versatile legume and given it a new lease of life as part of an Indian-inspired spiced stew.

Stewing staples including onions, garlic and chard are combined with the more complex and exotic notes of cinnamon, cumin and garam masala. Paired with brown rice, this is a wholesomely comforting and delicious dish.


Let's get cooking!

In your box

Organic French Green Lentils

Organic Flaked Almonds

Organic Garlic Granules

Organic Extra Virgin Oil


Just Add


Fresh Tarragon

Sherry/Red Wine Vinegar

Dijon Mustard

Wholmeal Sourdough


Mixing Bowl

Mixing Spoon

Tool 3

Tool 4

Tool 5


1. Add the lentils into a pot with water 3x the volume of the lentils and boil for 30 min. Once cooked drain and put to the side.

2. In a large frying pan, quickly toast the almond flakes until golden. Tip them into a bowl and set aside for later. Wipe the pan clean with a kitchen towel and use it again for the asparagus.

3. Trim off the woody ends of the asparagus and, for the thicker woodier spears, peel the lower third. Cut the spears diagonally into 3 cm pieces and fry over medium heat with a bit of oil and 1/2 tsp salt for around 6-8 minutes.

4. In the meantime, pick the tarragon leaves and roughly chop them. Add the garlic granules it into a glass, then add the extra virgin olive oil, vinegar, mustard and 1/3 tsp salt. Mix well to combine (or use a jar and shake it). Pop the sourdough slices into the toaster.

5. Pour the lentils into a large mixing bowl followed by the asparagus, the dressing and most of the chopped tarragon and flaked almonds. Toss well to coat evenly and serve in two plates with the remaining tarragon, almonds and the toasted sourdough slices.