Spicy green lentils

A spicy green lentil side dish finished off with a lovely tang of lemon. Green lentils don’t need overnight soaking.

Serves 4 as a side or two as a main.


300g green lentils
A large-ish onion
Two garlic cloves
Table spoon olive oil
Teaspoon of cumin powder or crushed seeds
Teaspoon of coriander powder
Teaspoon of methi / fenugreek
Teaspoon of dried chilli
One litre of veg stock
Juice of a lemon
Natural yoghurt, to serve

Finely chop the onion and roughly chop the garlic, fry gently for about 5 minutes in the oil until softened. Add in the spices, stir in well and continue frying until aromatic – a couple of minutes.

Add the green lentils, mix well with the spiced onions. Cook for a further couple of minutes and then add the stock – all of it.

Simmer for 25 mins or until all the stock is absorbed, stirring occasionally.

Let it sit for a couple of minutes and then stir in the lemon juice.

Serve with the yoghurt (mixed in if you like), pitta or naan and rice.

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