Prep Time 10 minutes
Cook Time 1 hour
Keyword Easy
Servings 6
Calories 283 kcal


  • 1 ½ cups Black lentils alternatively use brown
  • Olive oil
  • 1 Small onion finely chopped
  • 2 Garlic cloves crushed
  • 1 tsp Thyme leaves removed from sprigs
  • 2 Curry leaves optional
  • 4 cups Liquid vegetable stock
  • 400 g Canned crushed tomatoes
  • ¼ tsp Cumin
  • Salt
  • Pepper
  • 1 Carrot diced, optional
  • 1 Potato diced, optional


  • Wash lentils under cold running water, removing any shrivelled lentils, dust & debris. Allow to soak for 30 minutes then drain.
  • In a large pot, add oil, onion, garlic, thyme and curry leaves cooking over medium heat until simmer.
  • Add liquid stock, crushed tomatoes followed by lentils to pot, continue cooking until simmer then add cumin and salt/pepper to taste.
  • Add carrot and potato (if using) then reduce heat to medium-low and allow to cook covered for approximately 40 minutes, stirring occasionally until lentils are soft or have reached desired texture. Add additional water where necessary to maintain liquid levels.
  • Serve over steamed rice alongside the primary dish, rougaille recommended.


  • For a quicker option, all ingredients can be placed in a pressure cooker (instant pot) on high for 6 minutes and allow to naturally release.

Bon appétit!


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