Spiced lentil stew

  • serves 4
  • A little effort

The best lentil stew is lightly spiced and satisfying for all the family. This one, made with split red peas is quick and easy, good value and healthy. This vegetarian recipe works as a main meal or as part of an Indian feast. Leftovers would make a simple lunch. Whenever you eat it, crusty bread on the side is all you need to serve it with.


Try this spiced lentil stew then check out our vegetarian stewvegetarian casserole, vegetarian tagine and other vegetarian recipes.



  • olive oil spray
  • onion 1, diced
  • carrot 1, peeled and diced
  • celery 1 stalk, diced
  • garlic 1 clove, crushed
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • cayenne pepper ½ tsp
  • tomato purée 1 tbsp
  • chopped tomatoes 400g tin
  • red split lentils 200g, rinsed and drained
  • crusty bread to serve


  • Step 1

    Heat a spray of olive oil in a pan. Add the onion, carrot and celery, and fry for 5 minutes. Mix in the garlic, cumin, coriander, cayenne pepper and tomato purée and stir for a couple of minutes. Add the tomatoes and lentils with 600ml water and season. Simmer on a low heat for 20 minutes until the sauce has thickened and the lentils are cooked. Serve with toasted crusty bread.

Nutritional Information

  • Kcals 203
  • Fat 1.3g
  • Carbs 35.2g
  • Fibre 6g
  • Protein 14.1g
  • Salt 0.2g