Basic lentils served in a bowl

Basic lentils

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(8 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Makes 6 portions

Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal230
  • fat5g
  • saturates3g
  • carbs31g
  • sugars4g
  • fibre5g
  • protein13g
  • salt0.1g
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Ingredients

  • 2 tbsp coconut oil
  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, chopped
  • large piece of ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 300g red split lentils
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.

  2. Heat the rest of the oil in a frying pan. When it’s very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

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Comments, questions and tips

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1Jane1
10th Mar, 2018
5.05
Enjoyable dish-easy to make and tastier the following day. I wasn't sure what a 'large piece of ginger ' is and would appreciate clarification. I made this twice, the first batch was too watery and I had to drain some off at the end. The second time I used 700mls of water and it was a better consistency. It freezes and defrosts well.
1Jane1
12th Mar, 2018
5.05
How much ginger should be used?
goodfoodteam's picture
goodfoodteam
12th Mar, 2018
Thanks for your question. Roughly a thumb-sized piece of ginger would work well in this recipe but you can add more or less according to your taste.
student_life
17th Jun, 2020
Do NOT add a “large piece of ginger”. I’m new to cooking, and like anyone with any common sense, I thought “large” was subjective and did not know what that meant. Apparently i did not have enough common sense to check the questions section where an answer specified a thumb-sized piece of ginger. I added about 4 times that since I’m new to cooking and ended up removing pieces of ginger one by one after tasting the finished dish. I ended up not having enough time to study and my back hurts now. Not to mention that there is still too much ginger. Only upside to this is that my flatmates won’t be stealing from my food for once, and I’m not even sure that’s an upside!
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