Total Time
Prep 5 mins
Cook 25 mins

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice.

Ingredients Nutrition


  1. Put the lentils, ginger, turmeric, cumin seeds, ground coriander and chili powder into a medium saucepan with 1 liter of water and bring to the boil.
  2. Meanwhile, peel and slice the onion, scrape or peel the carrots and slice them quite finely, and peel and crush the garlic. Add all these vegetables to the lentils as they continue to simmer away. Let the lentil mixture cook for about 25 minutes altogether. At first it will look hopelessly watery, then when it is done it will become thick and soft, like porridge, and all the vegetables should be tender, too.
  3. Add the peas to the mixture and cook for a further 2-3 minutes, until they are heated through. Then stir in the lemon juice and season to taste with salt and pepper.

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