"Feel free to add some thyme, bay, oregano and/or stock powder instead of the spices for a more Mediterranean profile, or use a different lentil variety (which will change cooking time)!" - Maddalena
  • 1-2 tablespoons oil
  • 1/2 onion, roughly chopped
  • 1 clove garlic, finely chopped
  • 1cm stem ginger, finely minced, without skin
  • 1-4 tablespoons mix of ground spices: like turmeric, mustard, cumin, coriander, curry powder, paprika, garam masala, sumac, cardamom
  • 1 tablespoon tomato concentrate, optional
  • 150g rinsed red split lentils (whole will take longer to cook) handful of frozen or fresh leafy veg, chopped (like spinach, kale, chard, optional)
  • salt + pepper
  • water


Heat oil in a small pot on medium heat.

Once hot, add onion and sauté until soft and translucent, about 4 min, stirring to prevent it sticking to the bottom of the pot.

Add garlic and ginger, a cook a further 2 min until fragrant.

Add spices, cook 2 min more, then add tomato concentrate (if using), and a generous splash of water to create an almost paste/chutney consistency.

Add the lentils and leafy veg, add enough water to just cover them, and simmer until they reach your desired consistency (adding more water makes them soup-like, cooking longer makes a creamier puree).

Season with salt + pepper and enjoy on their own or with a side of bread!