The BBC Good Food logo
Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

A star rating of 5 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Healthy
Nutrition: per serving
low insalt1.49g


  • 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


  • STEP 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.

  • STEP 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.6 ratings

Sponsored content