Red Lentils & Chickpeas Stew

Serves 2

Prep time: 10 minutes

Cook time: 30 minutes



1 Tbsp cashew nuts

1 tsp oil

2 cups soup vegetables (leek, carrot, celery) chopped

¼ tsp cardamom

Pinch of coriander

Pinch of ground cloves

Salt & freshly ground black pepper

500ml vegetable stock, salt reduced

100g red lentils

100g chick peas (tinned)

Coriander leaves to garnish

1 banana per serve for dessert


Toast the cashew nuts in a dry frying pan before putting aside to cool.

Heat the oil in a pan and sweat the vegetables, then add the cardamom, coriander, cloves, salt & pepper.

Add the stock and the red lentils. Simmer over a low heat for about 20 minutes then drain the chickpeas and add to the stew.

Season to taste with a little salt & pepper.

Serve in bowls. Sprinkle with cashew nuts and garnish with coriander leaves.


Suitable for

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