Mixed pepper and lentil curry

Large 589

Simple and tasty veggie curry

This simple yet tasty veggie dish is perfect for when you fancy something to spice up a cold, dark February evening. It takes just 35 minutes to prepare and cook and comes in at 147 calories and 1.4g fat per serving, leaving you plenty of calories for basmati rice and even some mango chutney.
Mixed pepper and lentil curry
Large 589


  • serves
  • cooking time
    25 mins
  • prep time
    10 mins
  • kcal per serving
  • vegetarian
  • gluten free
  • lactose free
  • Ingredients

  • 600ml gluten and lactose free vegetable stock
  • 2 onions, chopped
  • 1 red chilli, finely chopped
  • 1 red pepper and green pepper, deseeded and chunkily chopped
  • 3 tbsps tomato puree
  • fresh mint, to garnish
  • 2 garlic cloves, crushed
  • 2 tbsps medium curry powder
  • salt and black pepper, freshly ground
  • 100g red lentils, dry weight
  • Description

    Mixed pepper and lentil curry


    This simple curry can be liquidised and thinned down with extra vegetable stock to make a tasty soup.



    Heat a large non-stick pan, and dry-fry the onions and garlic for 1-2 minutes until soft. Add the peppers and curry powder and cook for a further minute.


    Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required. Garnish with fresh mint.

    We use cookies on this website, you can read about them here. To use this page as intended, please accept cookies