About this recipe:This recipe was originally one of my wife's but over time I've tweaked it slightly and made it my own. It's one of our go to dishes when we need something quickly or can't decide what we want to cook. Not the prettiest of dishes but it's tasty, filling and can have a nice chilli kick.
Garlic 2 or 3 cloves depending on taste chopped or crushed
Olive Oil - 30 ml / 2 tablespoons
Cumin 1 heaped teaspoon
Paprika 1 heaped teaspoon
Chilli to your taste and tolerance
Black Pepper freshly ground ideally
1 400 g can Green or Continental Lentils (drained) **
1 vegetable stock cube
Hot Water - 250 ml / 1 cup
2-3 Bay leaves
1 teaspoons of Italian Seasoning
1 teaspoon of Parsley
1 teaspoon of Marmite
Frozen Petits Pois 160 - 200 g (Garden peas work just as well)
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Fry the onions in the oil over a medium heat for 3 - 5 minutes until they start to soften then add the garlic and continue to fry for a further 2 - 3 minutes.
Add the spice mix including the pepper and cook for 1 minute stirring to avoid the spices burning.
Stir in the drained lentils and the stock cube then continue stirring until everything is well mixed and the lentils are thoroughly coated then add the hot water.
Add the herbs and stir in the Marmite, bring close to a boil then simmer for 10 minutes. *
Add the frozen peas and cook for a further 5 to 8 minutes ensuring the peas are heated through. (You may want to add an extra drop of water if the dish is becoming a little dry - again it depends on your preference)
We serve this with rice, chips or mash depending on how we feel. It also works served in a bowl and eaten with bread and butter or pitta bread.
* I sometimes stop the cooking process at this point and leave the pan to stand (covered) as it means I can start this dish in the late afternoon giving me a little more flexibility if we're running late (or early) - I also find that the flavours develop a little more. - It can also be frozen at this point - the peas are added once thawed making for a very quick and convenient meal.
**You can use dried lentils if you have the time and inclination to prepare them, use between 120 - 135 g - if memory serves but you may want to double check.