Serves 4
Talk about flavour, this filling and nutritious vegetarian lentil dish is a real winner. It makes enough for two meals and freezes beautifully. Remember red lentils do not need to be cooked for long, because they break up. + – 30 minutes is enough.

You will need

250 g red lentils
2 large onions, halved and sliced
1 ½  t (7.5 ml) Ina Paarman’s Green Onion Seasoning or Vegetable Spice
3 T (45 ml) canola oil
2 cloves garlic, sliced
2 T (30 ml) ginger, grated
2 t (10 ml) cumin
4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
2 ½ – 3 cups (625 – 750 ml) water
2 x 25 g Ina Paarman’s Liquid Vegetable Stock
1 x 250 ml Ina Paarman’s Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
squeeze of fresh lemon juice
1 T (15 ml) Ina Paarman’s Coriander Pesto

1 small cucumber, diced
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
12 cherry tomatoes, quartered
2 T (30 ml) chopped parsley
2 T (30 ml) shredded mint
¼ cup (60 ml) Ina Paarman’s Greek Dressing


Rinse and drain lentils. Leave on one side.

Season the onions with Green Onion Seasoning.

Brown the onions in the canola oil. Turn the heat down.

Add garlic, ginger and cumin and stir-fry for 1 minute to spark the flavour.

Add the Tomato Pesto and lentils and sauté for another minute.

Add the water and Vegetable Stock.

Simmer for 15 minutes.

Add Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce and simmer for a further 15 – 20 minutes.

Taste for seasoning and stir in a squeeze of lemon juice and Coriander Pesto.

Serve with mini pita breads and a Middle Eastern Chopped Salad.


Middle Eastern Chopped Salad

Season the diced cucumber with Green Onion Seasoning or Vegetable Spice.

Mix with cherry tomatoes, parsley and mint.

Dress with Greek Dressing just before serving.


To Serve

Pita breads and chopped salad