Summery curried lentils

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10 min


5 cups (1.25 L)

Summery curried lentils

© Royalty-Free/Masterfile


  • 540-mL can lentils
  • 1 tbsp olive oil
  • 1 tbsp mango chutney
  • 1/2 tsp curry powder
  • Pinch salt
  • Pinch pepper
  • 1 red or yellow bell pepper , diced
  • 1/2 cup diced cooked chorizo
  • 3 cups baby spinach


  • Drain and rinse lentils. In a large bowl, stir oil with chutney, curry powder, salt and pepper. Stir in red pepper, chorizo and lentils until well coated. Taste and stir in more chutney or curry if needed.
  • Just before serving, stir in spinach or serve on a bed of spinach. If making ahead, place salad in a resealable plastic bag or covered container. It can sit at room temperature for several hours, or refrigerate up to 2 days.

Nutrition (per serving)

  • Calories
  • 198,
  • Protein
  • 11 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 419 mg.

Here’s a refreshing way to add high fibre to your diet. We’ve dolled up nutrient-packed lentils with spicy flavours ? and the leftovers are perfect for lunch.