Name: Curried Lentils
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 225 g Puy or Green Lentils (you can shorten the recipe time by using cooked lentils and skipping the first two instructions!); 2 tbsp Olive Oil; 1 Carrot; 1 Leek; 1 Celery stick; 1 Garlic clove (crushed); 1 tsp Fresh ginger (grated); 2 tsp Curry paste; 300 ml Stock; 4 Tomatoes (diced); 3 tbsp Chopped coriander; 2 tbsp Vegan yoghurt / cream (no worries if you don't have this, it's fine without)

AuthorJen Booker

RatingDifficultyBeginner

These are so yummy and you can top with anything really, vegan sausages, vegan steaks, baked tofu, faux fish etc etc.

Yields2 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

225 g Puy or Green Lentils (you can shorten the recipe time by using cooked lentils and skipping the first two instructions!)

2 tbsp Olive Oil

1 Carrot

1 Leek

1 Celery stick

1 Garlic clove (crushed)

1 tsp Fresh ginger (grated)

2 tsp Curry paste

300 ml Stock

4 Tomatoes (diced)

3 tbsp Chopped coriander

2 tbsp Vegan yoghurt / cream (no worries if you don't have this, it's fine without)

Wash the lentils and cook them in boiling water for 25 minutes

Drain and lay out on a tray to dry

Chop all the veg very small (I use a little electric chopper to save time)

Heat oil in frying pan and sweat all the veg down for 10 minutes

Add the curry paste and fry for 3 minutes

Add the lentils and stock

Bring to the boil and cook for 5 mins with the lid on

Add tomatoes and 2 tbsp coriander

Cook for a few minutes then add Yoghurt / Cream

Add coriander to garnish

CategoryMainsCuisineMediterranean

Ingredients