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Serves 4 

454 calories

40g carbohydrates

16g protein

19g fat





1 tbsp. of olive oil

1 large red onion, diced

2 cloves of garlic, minced

1 tsp. of ground paprika

1 tsp. of ground cumin

1 tsp. of ground turmeric

2 tsp. of mild curry powder

1 large pinch of salt

1 tsp. of chilli flakes

400g / 1 can of chickpeas

400g / 1 can of chopped tomatoes

180g of red lentils

480ml of vegetable stock

400ml / 1 can of coconut milk

30g of spinach leaves 

1 red pepper, diced




  1. In a saucepan on medium heat with the oil, add the onion, garlic, spices, salt and chilli flakes and cook for 5-8 minutes to allow the spices to envelop and for the onion to brown .

  2. Drain the chickpeas and add to the pan with the chopped tinned tomatoes, red lentils, vegetable stock and coconut milk and reduce to simmer before covering with a lid and allowing to cook for a further 25 minutes. Ensure you stir occasionally to avoid any sticking at the bottom of your pan. 

  3. Once complete, chop and add the spinach leaves and red pepper and simmer for an additional 2-3 minutes.

  4. Serve alone or with a side of wholegrain rice and an optional sprinkle of freshly chopped parsley.

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