Total Time
Prep 15 mins
Cook 35 mins

Try it with crusty bread and couscous. It is delicious.

Ingredients Nutrition


  1. In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
  2. Reduce heat and simmer until just tender, about 25 minutes. Drain well.
  3. In large skillet, heat oil over medium heat.
  4. Cook onion for 5 minutes.
  5. Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
  6. Cook, stirring for 3 minutes.
  7. Add parsley and lentils, stir for 2 minutes.
  8. Season with lemon juice and salt and pepper to taste.
  9. Fold in remaining tomatoes and garnish with feta cheese.


Most Helpful

Very good, very easy. I was so intrigued by the unusual mix of ingredients that I had to try this straight away! Of course such a hasty decision meant that I didn't have all the right ingredients :-) to hand, so I made a couple of close substitutions which worked well (1 tbsp semi-dried tomatoes in oil for 2 of the tomatoes and two sticks of celery - which I added at stage 5 - instead of parsley). Even though I was making this as a main dish for two people I found I had enough lentils after adding 2/3 of them, so I'll cook less next time.

Mrs B April 12, 2005

This sounds absolutely delicious and healthy, so I was shocked to read that it has 705 cals, and 11g saturated fat in a serving! Is this just due to the 2 oz of feta???

LisiePooh September 09, 2011

I was wary of the cucumber in this recipe but all the flavours came together wonderfully! I scaled down to one serving and used .75 cups of cooked lentils and everything else the same. It was fast and easy and could do with even more cheese!

jellie October 23, 2003

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