• 4 onions chopped
  • 8 carrots chopped
  • 1 scotch bonnet
  • 600 gr of red lentils
  • 6 x 400g cans of chopped tomatoes
  • 1x 400g tin of chick peas
  • 3 teaspoons of cumin seeds
  • 2 tablespoons of ground cumin
  • 3 tablespoons of medium curry powder
  • 4 litres of vegetable stock (2 cubes)
  • Freshly ground pepper
  • Bunch of chopped coriander


  • STEP 1
    Dry fry cumin seeds for 1 min. Set aside
  • STEP 2
    Whizz carrots, onions and scotch bonnet. Sauté for about 5 min then add cumin seeds and other spices. Sauté for further 5 mins.
  • STEP 3
    Add chopped tomato, rinced lentils and hot stock. Simmer for 20 mins. Add chick peas. Cook a further 5 mins (or until lentils are soft).
  • STEP 4
    Whizz up in batches and serve with fresh chopped coriander.

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