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This is another staple favourite; lentils and vegetables combine to create a sumptuous orange curry bursting with flavour and goodness!


  • 140g red lentils
  • 1 large onion
  • 1 sweet potato
  • 1 large carrot
  • 1 small head of broccoli
  • 1 orange or yellow pepper
  • 1 tbsp green paste
  • 1 tbsp masala mix
  • 1 tbsp lemon juice
  • 1 can of chopped tomatoes
  • 650ml of vegetable stock
  • 1 tbsp tomato purée
  • 1 large pinch of sea salt


Chop the onion and soften in a pan over a medium-high heat in 4-6 tbsp of olive oil. Once the onion loses its colour, add the salt and green paste and fry off for a few minutes. Next, add the masala mix and lemon juice and fry for a further 4-5 minutes (add small amounts of water if the mixture starts to catch). Add the chopped tomatoes and simmer briskly for 10-15 minutes until the mixture begins to thicken nicely.

Mix the stock and add the purée to it. Add a third to the pan and stir in the (washed and soaked) lentils. Return to simmer while peeling and chopping the vegetables into equal sized chunks. Add the carrots and sweet potato and another third of the stock. After 5 minutes of simmering add the remaining vegetables and stock.

Keep simmering briskly for 15-20 minutes, then reduce the heat to a gentle simmer and allow to “sauce up” (roughly another 30 minutes). It’s ready when suitably saucy and the sweet potato and carrots are cooked to taste. If it becomes too dry during this phase add small amounts of water to maintain the desired consistency. The lentils will absorb quite a bit of liquid during the reducing phase of cooking.

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