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Prep Time:

15 Minutes

Cook Time:

15 Minutes


4 Servings

About the Recipe



1 tbsp olive oil

2 spring onions, chopped

1 tsp Spencers Ground Cardamom

2 tsp Spencers Ground Coriander

800g canned lentils, rinsed & drained

1/3 cup (80ml) water


Mint Raita

½ cup Greek yoghurt

1 tbsp mint leaves, chopped

½ Lebanese cucumber, chopped

2 tsp lemon juice

Salt & Pepper

½ cup coriander leaves, chopped

2 tsp lemon juice

Lemon wedges, to serve

Steamed Spencers Basmati Rice, to serve

½ cup Mango Chutney


  1. Heat oil in a large pan and fry spring onions for 2-3 minutes or until softened.

  2. Add cardamom and coriander and fry for a further minute until aromatic.

  3. Add lentils and water and cook on high heat until liquid evaporates.

  4. Remove from heat and stir through lemon juice and coriander.

  5. To make raita – mix yoghurt, mint, cucumber and lemon juice in bowl and season with salt & pepper.

  6. Serve lentils on steamed basmati with raita and mango chutney.

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