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Spiced lentils with vegetables

These spiced lentils with vegetables can be served as a main dish in a vegan/vegetarian menu (with rice or wholesome bread), or as a side dish with grilled chicken, lamb or fish. It’s really easy to make, and you can use either kale or spinach as the additional vegetable.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion
  • 1 clove of garlic
  • 1 celery stick
  • ½ red pepper
  • 1 carrot
  • 2 medium tomatoes or 1 large handful of cherry tomatoes
  • ½ tsp ground cumin
  • ½ tsp paprika can be hot
  • 1 tin of lentils
  • 2 large handful of sliced kale or baby spinach
  • 2 Tbsp chopped parsley
  • Cider vinegar or lemon juice to serve

Method
 

  1. Chop the onion, garlic and celery.
  2. Heat 2 Tbsp olive oil in a large frying pan and gently sauté the vegetables for 5 minutes.
  3. Meanwhile chop the carrot and pepper into small, bite-sized chunks. Add these to the onion, stir and cook for another 5 minutes.
  4. Chop the tomatoes and add these to the pan. Season with salt and pepper and add the spices. Put the lid on and cook for 10 minutes until the tomatoes have realised their juices.
  5. Drain the lentils and add to the pan. Warm through, then add the kale/spinach and stir. Put the lid on and cook for a further 5 minutes.
  6. Taste, adjust the seasoning and add the parsley and drizzle with freshly squeezed lemon juice or cider vinegar.
  7. Serve warm.