All Recipes
Serves 5-6Allergens - none
CategoryBites, Mains, Sides


  • 470g red lentils
  • 950ml water
  • 2 medium courgettes
  • 1 medium onion
  • 1 ‘thumb’ fresh ginger (sub 1⁄2 tsp ground)
  • 1 tsp turmeric
  • 1 green chilli
  • 2 tbls olive or any mild cooking oil
  • 2 tsp cumin seeds
  • 1 tsp ground coriander

“Serve with bread or rice for a more substantial meal.”

What to do

  1. Peel and chop the onion finely; chop the chilli very finely, discarding the seeds;
    peel and grate the fresh ginger.
  2. Wash and chop the courgettes into bite size chunks.
  3. Wash the red lentils, drain, and put into a medium sized saucepan with the water.
  4. Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or
    follow your package directions).
  5. Meanwhile, heat the oil in a good sized frying pan on medium-high heat.
  6. Add the cumin seeds. When they begin to pop, add chilli and onions.
  7. Sauté over medium heat for about 10 minutes until the onions are translucent.
  8. Add the fresh ginger, coriander and turmeric.
  9. Cook just to heat through – maybe 30 seconds to a minute.
  10. Add courgette and cook about 5 minutes
  11. When the lentils are cooked add everything from the other pan and cook for a
    further 5 minutes.