Spicy lentils

Prep Time: 15
Cooking Time: 20
No of Serves: 4

Recipe courtesy of Irresistibles for the Irritable by Sue Shepherd.


1 cup (200g) red lentils (canned lentils can be used to save time)

1 tbsp olive oil

4 medium (560g) tomatoes, chopped

2 medium (240g) carrots, diced

1 small (100g) zucchini, grated

3 cloves garlic, crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

2 tsp ground tumeric

1 tsp brown sugar

1/2 cup fresh parsley, finely chopped

freshly ground black pepper to taste

Nutrition Information (per serve)

Energy 692.3 kJ (165 calories)
Protein 7.1g
Total Fat 5.8g
Carbohydrates 17.3g
Saturated Fat 0.9g
Sugars 8.3g
Dietary Fibre 7.0g
Sodium 45.0mg


  1. Add lentils to a large saucepan of boiling water. Reduce heat to low, simmer uncovered, for 8 to 10 minutes or until the lentils are just tender. Drain.
  2. Heat olive oil in a large frying pan over medium-low heat and saute tomatoes, carrot, zucchini, garlic, cumin, coriander, paprika tumeric and sugar.
  3. Cook simmering for approximately 10 minutes.
  4. Stir in lentils, parsley and pepper. Heat through and serve.

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