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Red Lentils Indian Stylee

By janelovestastyfood (GoodFood Community)
  • Rating: 3 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
A delicious, healthy, low fat vegetarian dish using lentils, garlic, cumin and ginger. Can be frozen.


  • 250g to Red Lentils
  • 1 garlic clove, crushed
  • 1 onion finely chopped (frozen works fine)
  • 1 tsp of Cumin Seeds
  • 1 dst sp of Ginger, finely grated (can use easy ginger from a jar)
  • 1 x 450g tin of chopped tomatoes
  • Dollop of tomato puree
  • 1 tbsp lemon juice (doesn't need to be fresh)
  • 1 tbsp of Olive Oil
  • Salt to taste
  • Chopped coriander (optional)
  • Sliced fried mushrooms to top (optional)


  • STEP 1
    Put lentils in saucepan with the grated ginger and add enough water to just cover. Bring to boil and simmer for 45 mins.
  • STEP 2
    Once lentils are almost cooked, heat the oil and gently fry cumin seeds (in a large enough frying pan to accomodate the lentils once cooked) for a minute then add chopped onion and cook until onion is softened. Once onion is softened add garlic and cook for a further minute (add at this stage to avoid burning and becoming bitter).
  • STEP 3
    When lentils are cooked add to the onions (no need to drain) together with the tinned tomatoes, tomato puree, lemon juice and salt to taste.
  • STEP 4
    Continue to cook until the dish reaches a consistency you are happy with (it can tend to look a bit sloppy but don't worry it doesn't affect the taste and 'firms up' if frozen). Stir in chopped coriander and top with fried mushrooms if using.
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    Rating: 3 out of 5.1 rating
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