Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level



Serves 8

Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

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  • 4 tbsp olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 red chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 450g dried Puy lentils, rinsed
  • 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
  • juice 6 tangerines, plus zest of 3
  • 2 tbsp crème fraîche
  • 1 bunch flat-leaf parsley, chopped

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  1. Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
  2. Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.

Recipe from Good Food magazine, December 2010

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Show comments
mooniegray's picture
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Lovely match with the ham. Halved the amounts to feed four..perfect !

lizleicester's picture
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As with the gammon, my fruit was Clementines but I don't really know what the difference is and we were all very happy with the result. Left out the creme fraiche as I'm dairy free but didn't feel it lacked anything. Yummy.

annie-8eight's picture
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This recipe did not need anything changed it was DELICIOUS!!! Also loved the gammon cooked in ginger beer. Loved the fact I could prepare it a day or two in advance so I had time to spend with my guests.

rebecca1july's picture

My friend made this over the weekend from the easy food for a crowd spead page 102 December 2010 she said that all the recipes went together fantastically and would be great for an easy boxing day buffet which is healthy and mainly prepared ahead.

barryplatts's picture
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Used large onion, large carrot, tinned puy lentils otherwise followed the recipe, lovely change from potatoes, pasta or rice, served with gammon cooked in ginger beer with a tangerine glaze. Absolutely superb made the December 2010 edition magaxine worth every penny.