Nice and spicy lentils with Paneer cheese.

A nice one pot supper for Meat Free Monday. Tomatoey lentils spiced with garam masala and chutney and some nice chunky Paneer cheese. Low fat, high protein and a good source of fibre!

Spicy lentils

You’ll need (serves 2)

  • 250g lentils – I am using Merchant Gourmet Beluga lentils
  • 400g tin of chopped tomatoes
  • 100g paneer cheese
  • 1 tablespoon garam masala powder
  • 1 heaped tablespoon mango chutney
  • 1 red chilli de seeded and finely sliced
  • 1 red onion chopped
  • 1 lime
  • fresh coriander to serve
  • Salt and pepper or a little Marigold Bouillon powder to season

I like to use Merchant Gourmet Beluga lentils. One 250g pack.

Ingredients  for spicy lentils

Drizzle some olive oil in your pan. Chop up your red onion, remove the seeds from the red chilli and finely slice. Cut 2 slices of lime into quarters (keeping the peel on).  Gently fry the onion until soft, then add the garam masala spice powder, gently stirring so that the spice doesn’t burn. After a couple of minutes add the lentils, tomatoes, chutney and the lime and chilli. Add salt and pepper or 1 tsp of bouillon powder to add a little extra flavour.   Gently simmer for about 10 minutes (add a drop of water if it needs it).


Cut the Paneer into little chunks and add to the lentils.

Spicy lentils

Serve with a little more chutney on the side and a piece of naan bread or a warmed pitta. I’ve added a little snipped coriander to garnish. Delicious!

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