Ingredients

  • SpinneysFOOD extra virgin olive oil 1 tsp
  • SpinneysFOOD onion 2
  • SpinneysFOOD fresh parsley 100g
  • SpinneysFOOD fresh coriander 200g
  • Garlic cloves 6
  • Tamarind paste 3 tsp
  • Smoked paprika 2 tsp
  • Tomato purée 3 tbsp
  • Butter 75g
  • Cake flour 1 tbsp
  • Vegetable stock 1L
  • SpinneysFOOD bottled drinking water 1L
  • Green lentils 70g
  • Brown lentils 70g
  • Puy lentil 70g
  • SpinneysFOOD fresh dill 30g

Equipment

  • Saucepan 1

Nutrition (Per serving)

  • Calories 172
  • Fat 13g
  • Saturates 7g
  • Protein 5g
  • Carbs 10g
  • Sugars 1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Three lentil aash

Indian 15 Mins Prep · 40 Mins Cook


  1. Heat the olive oil in a large saucepan and sauté the chopped onions for 5 minutes over a medium heat until softened.
  2. Add the chopped herbs and cook until wilted – approx. 2 minutes. Add the crushed garlic and sauté gently.
  3. Add the tamarind, smoked paprika, tomato purée, butter and flour and stir until fully incorporated. Add the stock and water at once and season well.
  4. Bring to a boil then add the soaked overnight (strained) lentils. Simmer uncovered over a low heat for 30 minutes or until the lentils are tender.
  5. Season well and serve with the dill sprinkled on top.