As I mentioned above, the 'falling apart' texture of dried red lentils is wonderful in thick, creamy stews and this Slow-Cooker Butternut Dahl is a favourite - the butternut squash also breaks down into a velvety soft sauce so this really is a hug in a bowl for not much work. Or my kids love this easy Red Lentil Cottage Pie from Jamie Oliver's site - just use vegan cheese instead of parmesan.