Recipe for Spicy Lentils

This is an inexpensive, easy, quick recipe for a healthy meal. It's light enough to be eaten in the hot summer months, as well as being a warming meal in the winter. 

I enjoy it 'as is' because it tastes great, if you want to make it go further, serve it with rice, couscous, pita chips or naan bread and a side salad.

Serves 6 


2 tablespoons olive oil

2 sticks celery finely chopped

2" x 1" (approx) piece of fresh ginger, minced

3 garlic cloves, minced

1 small onion, finely chopped

2 TBSP of pickled jalapeno peppers, minced

1 tablespoon tomato paste

28 oz can crushed tomatoes

16 oz can coconut milk

1 cup vegetable stock

1 cup dry red lentils

1/2 cup fresh parsley, chopped

2 bay leaves

1/2 TSP of the following spices

black peper

ground cloves

ground coriander

ground cumin

ground cardamom


Heat the oil in a large, deep pan or skillet.

Fry onions and celery until tender.

Add spices, ginger, garlic and jalapeno pepper and fry for one minute, stirring all the time.

Add tomatoes, tomato paste, coconut milk, stock, lentils and bay leaves, stir to mix together.

Simmer for about 30 minutes until the lentils are tender but not mushy. 

Stir occasionally to prevent the lentils sticking to the bottom of the pan.

Remove bay leaves and sprinkle with fresh parsley before serving.