Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4


2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach


1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.