This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly store cupboard ingredients. Each serving provides 542 kcal ...

This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal ...

Red Lentils: Red lentils have a shorter cooking time compared to other lentil varieties. They cook relatively quickly and become soft, making them suitable for a curry that doesn't require a long ...

2. Put some coconut oil in pan and let it heat. 3. Fry together dried red chillies, onions, green chillies, ginger, garlic, mustard seeds, heeng, curry leaves, turmeric, dhania powder. Add it to pan ...

Sambar is a lentil-based vegetable curry or stew that has to be one of the most commonly eaten dishes in India — it was served at every place we went. Some versions add a bit of coconut milk to it.

Add curry powder. Cook, stirring for a further 1 minute. Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes ...