1 tablespoon olive oil
1 onion, chopped
5 cm (2 inch) piece of fresh root ginger. peeled and finely chopped
3 garlic cloves., finely chopped
2 teaspoons cumin seeds, crushed
1 teaspoon coriander seeds, crushed
200 g (7 oz) dried Puy lentils
2 celery sticks, sliced
250 g (8 oz) cherry tomatoes, halved
450 ml (4 pint) hot vegetable stock
juice of 1 lemon
15 g flat leaf parsley,roughly chopped
15 g (½ oz) mint, roughly chopped salt and pepper
125 ml (4 fl oz) 0% fat Greek yogurt
1 tablespoon harissa
seeds from ½ pomegranate


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan over a medium heat, add the onion and cook for 4-5 minutes until just beginning to soften
2.Stir in the ginger, garlic and crushed cumin and coriander seeds. Place the lentils in a sieve and rinse under cold running water.
3.Drain and transfer to the slow cooker pot. Spoon the onion mixture on top, then add the celery and tomatoes.
4.Pour over the hot stock, season to taste, cover and cook on high for 4-5 hours until the lentils are tender. Stir in the lemon juice and herbs and spoon into bowls.
5.Top with the yogurt and harissa, then scatter with the pomegranate seeds and serve.
6.FOR CHICKPEA & LENTIL TAGINE, follow the recipe above, adding 2 teaspoon chilli powder with the other spices and using 100 g (3% oz) dried Puy lentils and a 400 g (13 oz) can chickpeas, drained, instead of the 200 g (7 oz) lentils.
7.Omit the mint and pomegranate, but stir in 25 g (1 oz) roughly chopped parsley and serve topped with the yogurt and harissa.

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