A beautifully aromatic meal that is easy to make, ready in less than twenty minutes, and incredibly cost-efficient. What's not to like?


  • 1 tbsp olive oil

  • 1 onion

  • 1 heaped tsp ground cumin

  • 1 heaped tsp ground coriander

  • 1 pinch cayenne or chilli powder

  • 2 cups red lentils

  • 1 x 400 g tinned chopped tomatoes

  • about 750ml of warm vegie stock or water

  • to serve: (optional)

  • white rice

  • fresh coriander or mint leaves

  • lime juice

  • yoghurt


  • 1.

    Chop the onion finely while warming the oil in a saucepan.

  • 2.

    Fry the onion until soft, then add the cumin, coriander and chilli powder.

  • 3.

    Stir to prevent sticking.

  • 4.

    Add the lentils and after about a minute, add the tomatoes and about half the stock.

  • 5.

    Bring to the boil then turn the heat down and simmer for about 15 minutes, stirring occasionally and adding more stock when the lentils require it (you want the mix to be slightly sloppy - not dry but not swimming in juice).

  • 6.

    Serve when the lentils are completely soft and it smells delicious, with steamed basmati rice, fresh chopped coriander and/or mint, a squeeze of fresh lime, and a spoonful of yoghurt if you like.

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