Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Drain, rinse and weigh 800 g of canned lentils. Chop the onion, garlic and tomatoes. Heat the olive oil in a saucepan and soften these ingredients with the bay leaf and cumin over medium heat for 5 minutes.
- Cut the carrots into 0.5 cm slices and the pepper into 2 cm cubes. Add to the pan and stir for 2 minutes.
- Add the tomato pulp, 300 ml of water and the salt. Cover and simmer gently for 15 to 18 minutes until the carrots are tender.
- Add the lentils and simmer uncovered for 5 to 7 minutes until piping hot and the sauce thickens. Remove the bay leaf and serve.
Shopping tip
This version uses already cooked canned lentils. Weigh the 800 g after draining.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.