Jul 202010

150g red lentils
1 can of beans, drained (I use four bean mix)
1 medium onion or 4-6 shallots, finely diced
2 small carrots, finely diced
2-3 cloves of garlic, finely chopped
2 teaspoons each ground cumin and coriander
1 teaspoon of ground fenugreek
½ teaspoon chilli powder (or to taste)
1 litre of vegetable stock
fresh coriander or parsley to serve
salt and pepper


Sauté the onion (or shallots if using), carrot and spices in a little olive oil. Add the garlic then add the lentils and stock and bring to boil.

Simmer for around 20-30 minutes or until lentils are soft.

Add the beans and cook for a further 10 minutes.

Add salt and pepper to taste and serve with fresh herbs.


Megan Goodman

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