Spicy lentils with vegetables

May 15, 2016Food & drinks, Life

The funny story behind this dish t is that I accidentally stored the cumin and the cinnamon together in mason jar and I wasn’t aware at all that I was using cinnamon in the recipe when I made it. Surprisingly everyone loved it, including me and it became a regular dish in our house.

It is a great and easy recipe to make when receiving a lot of people because you can make a big batch, it is affordable and healthy (protein and fiber from the lentils, vitamins in the vegetables and don’t get me started on the turmeric). It is a dish to share and laugh around. I am not 100% vegan but my diet became more on the plant based side recently.


  • 400 g of dried green lentils
  • 2 medium onions
  • 3 big carrots
  • 3 big zucchinis
  • 6 cloves of garlic
  • 2 tablespoons of ground turmeric
  • 2 tablespoons on ground cumin
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons of cayenne pepper
  • Chopped cilantro and coriander at your convenience
  • Salt and pepper at your convenience
  • 2 tablespoons of olive oil
  • Water


  • Cut the onions, carrots and zucchinis in medium cubes
  • grate the garlic
  • Put a slow cooker (le creuset) or a skillet on high heat
  • Add the olive oil, garlic and onions to the pot
  • When the onions and garlic released their flavour (you will know by the smell) add the rest of the vegetables and sauté for 5 minutes
  • Rince the lentils
  • Add the lentils and the spices to the pot and sauté for another 5 minutes
  • Add twice the amount of lentils in water to the pot
  • Wait until it boils then cover the pot and let simmer in very low heat
  • Cook for 60 to 90 minutes, you know it’s cooker when the lentils double their volume and the dish is creamy
  • Add the cilantro and coriander at the very end, you can also use some lime

I hope you will try it and like it 😉




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