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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes. Add the vegetables and cook for 5 minutes more then add the lentils and stock.
2. Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky. Stir through a squeeze of lime juice and serve sprinkled with coriander.

198 kcalories, protein 11g, carbohydrate 31.4g, fat 4 g, saturated fat 0.4g, fibre 5g, salt 0.4 g

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• mumoffour

  06 November 2009

  mumoffour rated and commented on this recipe

  

  Yummy! I added a bigger pinch of chilli and also a can of chopped tomatoes with the stock.Really filling and warming would definitely recommend it and will make again

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• Morgan

  12 November 2009

  Morgan rated and commented on this recipe

  

  made it for my boyfriend when he was ill and he loved it.. a bit on the salty side, probably the stock i used.. but really filling with a nice warm aftertaste. so easy to make, definitely try it

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• RedChick

  15 November 2009

  RedChick rated and commented on this recipe

  

  I made this as a starter for an indian meal and everyone thoroughly enjoyed it. Not too spicy but very full of flavour. Remember to season before bringing to the boil, though, as it does need it.

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• lisaglanvill

  19 November 2009

  lisaglanvill commented on this recipe

  I made this tonight but used 2 tsp cumin seeds and added 1/2 tsp coriander powder and 1 tsp garam masala. I also put crispy onions on with the crispy bacon. It was simple to make and tasted amazing. I will definitely be making it again.

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• lisaglanvill

  19 November 2009

  lisaglanvill commented on this recipe

  Oops forgot to say that I didnt have any carrots in so used a small butternut squash instead.

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Ingredients

• oil for frying
• a small piece ginger , peeled and grated
• 1 tsp cumin seeds
• a pinch chilli flakes
• 1 onion , finely chopped
• 2 large carrots , peeled and grated
• 150g red lentils
• 1l vegetable stock fresh, cube or concentrate
• 1 lime , juiced to taste
• a small bunch coriander leaves

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Preparation and cooking times

Ready in 30 minutes

Ingredients

• oil for frying
• a small piece ginger , peeled and grated
• 1 tsp cumin seeds
• a pinch chilli flakes
• 1 onion , finely chopped
• 2 large carrots , peeled and grated
• 150g red lentils
• 1l vegetable stock fresh, cube or concentrate
• 1 lime , juiced to taste
• a small bunch coriander leaves

198 kcalories, protein 11g, carbohydrate 31.4g, fat 4 g, saturated fat 0.4g, fibre 5g, salt 0.4 g

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