Use this vegan lentil recipe to replace beef mince in classic dishes such as cottage pies, spaghetti bolognese or chilli con carne.
1 person made this
170g dry lentils
1 onion, chopped
2 cloves garlic, minced
1 tablespoon paprika
1 bay leaf
15 cumin seeds, or more to taste, ground
salt and ground black pepper to taste
2 tablespoons olive oil
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Method Prep:10min › Cook:25min › Ready in:35min
Bring water to the boil in a pot. Stir lentils into water; reduce heat to low and simmer, stirring occasionally, until the water is mostly absorbed, 25 to 25 minutes. Stir onion, garlic, paprika, bay leaf, cumin, salt and pepper into the lentils; continue cooking until the water is fully absorbed and the lentils are tender, 5 to 10 minutes more. Stir olive oil into the lentils. Remove and discard the bay leaf.