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Warm Winter Lentil Bowl

I’ll be honest – there are so many ingredients in this that it was hard to name it. BUT I like to think of lentils as the main ingredient because I love lentils


One tin lentils, rinsed

One tin chickpeas, rinsed

Three sweet potatoes, peeled and diced

Two carrots, peeled and diced

One red pepper, diced

One onion, diced

Two cloves garlic (or two teaspoons of Very Lazy Garlic)

One chilli (or one teaspoon of Very Lazy Chillies)

400 ml stock

Handful baby spinach

Cumin, chilli powder and turmeric – a bit of each

Curry Powder – again, go with your gut

1. Once you’ve diced up everything, add it to the slow cooker. Yup, it’s another slow cooker recipe because slow cookers are the BEST if you have a busy lifestyle.

I HATE chopping onions. #theymakemecry.

2. Rinse your lentils and chickpeas with a sieve and running water. Add to slow cooker.

3. At this point in my recipe I added the spinach but actually when I do it again I’m going to wait until about 5 minutes before serving to add the spinach. It was fairly wilted.

4. Add veggie stock.

5. Add spices – I honestly don’t know how much of each (that’s how I cook – sorry!) but if you watch the video you can see the precise way I decide how much of each is enough…you want to use more curry powder than anything else though.

6. Turn on high for four hours.

7. I served with mashed potato which went down a treat!

It’s a warm, cosy winter’s night kind of recipe, and it took me a grand total of FIFTEEN MINUTES to prepare, and fed five adults, with leftovers. Can’t argue with that!

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