serves / makes 3-4 people
40 prep time
40 mins cooking time


Green lentils are high in dietary fibre, protein and iron making this a really nutritious curry. I served this tonight with my homemade gluten and dairy free naan breads. I’ve some leftover which I plan to serve with a tandoori salmon steak, look for that recipe coming soon.




  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 pepper, diced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • 1 tablespoon curry powder
  • 100g dried green lentils
  • 2 * 400g can of chopped tomatoes
  • salt and pepper for seasoning


  1. Wash the green lentils and place in a pan of salted water
  2. Bring to the boil and simmer for 20 minutes
  3. Drain the lentils and set aside until required
  4. In a large pan place the olive oil, onion, garlic, pepper, garam masala, cumin, cumin seeds, chilli powder and curry powder
  5. Saute over a medium heat for 5 minutes
  6. Add the cans of chopped tomatoes and simmer for 5 minutes
  7. Stir in the cooked lentils and cook on a low heat for 10 minutes
  8. Season with salt and pepper

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