Easy chickpea and lentil curry

4 servings Prep: 10 mins, Cooking: 35 mins
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Savor exotic flavours of easy tender chickpea and lentil curry infused with aromatic spices and creamy texture. PARTNER CONTENT with Knorr.

By Food24 October 09 2019
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Ingredients (16)

45 ml vegetable oil
2 onion — cubed
1 yellow pepper — cubed
4 tomatoes — ripe, chopped
2 garlic — cloves, crushed
2.5 ml red chilli powder
5 ml Rajah Mild & Spicy Curry Powder
5 ml cumin — seeds
1 x 400 g tinned tomatoes — chopped
1 knorr vegetable stock pot
salt — to taste
pepper — to taste
2 x 400 g chickpeas — tinned, drained
1 x 400 g can lentils — drained
fresh coriander — chopped
2 lemons — cut into squares
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Heat the oil in a pot and fry the onions until golden brown. Add the yellow and red peppers, and the fresh tomatoes, and cook for a further 10 minutes.


Add the garlic, all the spices and the tin of chopped tomatoes, then stir in the contents of the KNORR Vegetable Stock Pot. Season to taste with salt and pepper.


Simmer the sauce for 15 minutes, then stir in the drained chickpeas and lentils.


Cook gently for a further 5 minutes, or until the chickpeas and lentils are hot.


Tip into a serving dish, sprinkle with fresh coriander and top with the quartered lemons.

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Comments 1

  1. Carol Stafford says:

    Good afternoon,

    I am looking for an old Annette Kesler recipe her 3 meat soup recipe you publish in your magazine many years ago.

    Many thanks

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