Lentil and pea curry


I’ve been juggling some huge great pots on my hob over the past couple of days, making some batches of food for a friend of mine to put in her freezer and boost the start to her year with some healthy homemade food. This included two different lentil curries and a vegetable chilli; today I am sharing one of the lentil curries and will save the others for the next couple of days’ posting..hope you like it ☺️


200g spilt red lentils
1tsp coriander
1tsp turmeric
1/2tsp chilli powder
1tsp mild madras curry powder
1 tsp paprika
Chopped garlic
Chopped fresh coriander
680g Passata or 2 tins of chopped tinned tomatoes (I like the smoothness of passata)
1-2 tablespoons tomato purée
As many frozen peas as you fancy!

Before doing anything else, soak the lentils for a couple of hours, changing the water several times to clean them and remove any bits that shouldn’t be there. Then fill a large saucepan with the lentils and cover with water, bring to the boil, boil for 10 minutes then simmer until they are the softness you would like. It doesn’t take long at all with these lentils.

Check out my huge wooden spoon that my Mum bought me!! It’s so cool!!

Once cooked, drain.

Back into the saucepan, add the spices and stir through over the heat before adding the passata or tomatoes, tomato purée, chopped coriander and peas, and cook until the peas are cooked through and defrosted.



All portioned up and ready to go ☺️


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21 thoughts on “Lentil and pea curry

  1. Vassilis

    It’s odd because in Greece we generally don’t mix lentils with peas. We usually eat them like a thick soup (with the addition of vinegar). (We make peas with potatoes and carrots.)


  2. Sam Sin

    You are a good friend indeed! I’m going to try and do similar by cooking larger portions and freezing left overs for lazy late work days. Hopefully it’ll help cut out on junk food and take aways! 🙂



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