Indian Spiced Lentils


  • 200g small brown lentils/ puy lentils, washed
  • pinch tumeric
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds.
  • 1/2 tsp cinnamon
  • 1/2 tsp mustard seeds
  • 1/2 teaspoon nigella seeds (onion seeds)
  • 3 cardamon pods
  • 2 garlic cloves, halved
  • 2 handfuls of raisins or sultanas
  • 2 curry leaves
  • 1 carrot, chopped into small bits


  1. Put all ingredients into a pan. No need to crush the seeds and spices (although you can put them in a pestle and mortar to crush them if you desire). Cover with water and bring to the boil.
  2. Cover with a lid and simmer until the lentils are cooked (from 20 minutes onwards, depending on size of lentils). You may need to add more water as the lentils cook.
  3. Remove garlic, cardamon pods and curry leaves before serving. Serve the lentils on their own or with rice.
  • Nutritional Highlights: Lentils are a good source of protein and iron.
  • A-L age and rating: First served at 10 months. This is a core menu in our household as A-L really loves it and it is quick to make and nutritious too.
  • Freezer friendly? Yes
  • Adult adaption: Add salt once the lentils are cooked. Serve with yoghurt and rice.

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