This filling lentil dish is filling and as cheap as chips – and vegan if you omit the yoghurt. It’s also full of protein – you’ll find 26g of protein in the lentils alone.


  • 100g red lentils
  • Onions – fresh, frozen, tinned or dried and rehydrated, equivalent to one onion.
  • 1 generous tsp ground cumin
  • A splash of oil
  • 1 tsp turmeric, if available
  • 1 veggie stock cube
  • Tin of tomatoes
  • Coriander (dried or fresh, if available)
  • 2 tbsp plain yoghurt, fresh or made using Easiyo, if available.


  • Rinse lentils and drain
  • Put lentils in a saucepan, cover with a little water (not too much!) and bring to the boil, skimming off any floating ‘scum’ with a spoon.
  • Meanwhile, fry the spices and onion
  • Add onion, stock cube, chopped tomatoes and coriander to the saucepan
  • Reduce to a low heat and simmer for 20 minutes or until the lentils are swollen, adding extra water if necessary
  • Add the yoghurt, if using, just before serving.

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