• 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 1/2 cups of red/yellow lentils
  • 8 cups of chicken/vegetable stock
  • 1 tsp turmeric
  • 1 1/2 tsp ground cumin
  • Handful of chopped flat-leaf parsley
  • Juice of half a lemon


  • STEP 1
    Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • STEP 2
    Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • STEP 3
    Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • STEP 4
    Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • STEP 5
    No blending is necessary unless you want it really smooth.
  • STEP 6
    Serve with chunks of crusty bread.

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A star rating of 4.8 out of 5.27 ratings