Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

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(5 ratings)

Prep: 10 mins Cook: 35 mins


Serves 8
Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal269
  • fat9g
  • saturates2g
  • carbs35g
  • sugars7g
  • fibre6g
  • protein15g
  • salt1.49g


  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, finely chopped



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

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 red chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 450g dried Puy lentils, rinsed



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 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


  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.

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Comments, questions and tips

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24th Nov, 2019
Great recipe, goes really well with any gammon joint and would also make a good dish for a veggie meal
25th Nov, 2017
This has remained a favourite of ours. I used to work nights and enjoyed this at 3am Christmas Eve with the Christmas ham.
mooniegray's picture
23rd Dec, 2012
Lovely match with the ham. Halved the amounts to feed four..perfect !
7th Apr, 2012
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.
21st Mar, 2012
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.
24th Nov, 2010
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.
23rd Nov, 2010
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.
23rd Dec, 2016
Could I make this in a slow cooker? Any ideas for timings and settings?
goodfoodteam's picture
24th Dec, 2016
Thanks for your question. You could make this in the slow cooker. You'll need to do the first part where you soften the veg for 5 - 10 mins on the hob before transferring to the slow cooker. Take a look at our guide for ideas on how to adapt the recipe.
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