Indian Lentil Stew

Vegetarian Friendly

Prep time: 20 mins
Cooking time: 30 mins
Serves: 2


  • 500g soup vegetables (leek, carrot, celeriac)
  • 1 Tbsp cashew nuts
  • 1 tsp oil
  • 1/4 tsp cardamom
  • a good pinch of coriander
  • a pinch of ground cloves
  • salt & freshly ground pepper
  • 400 ml vegetable stock
  • 100 g red lentils (husked)
  • 100 g chick-peas (tinned)
  • a few coriander leaves to garnish


  1. Prepare the vegetables as appropriate for each type and chop. Toast the cashew nuts in a dry frying pan, take out and cool.
  2. Heat the oil in a pan and sweat the vegetables, then add the cardamom, coriander, cloves, salt and pepper. Add the stock and the red lentils. Simmer over a low heat for about 20 minutes, then drain the chick-peas and add to the stew.
  3. Season to taste with salt and pepper. Serve into bowls. Sprinkle with cashew nuts and garnish with coriander leaves.
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During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.