Buddha Lentil Bowl (PB)

Buddha Lentil Bowl 

Serves 4 as a main course


300g dried brown lentils, rinsed and soaked in fresh water for at least 2 hours, then strained.

3 tbsps Kit’s Red Chutney

1 tbsp Extra Virgin Olive Oil

1 large Onion, peeled, sliced and finely diced

4 Garlic cloves, peeled and crushed

1 tsp Salt

1/2 tsp Ginger, peeled and grated

1/2 tsp Smoked paprika

Freshly ground black pepper to taste

300ml Water

Juice and zest of one lemon juice

100ml Soy Yoghurt (optional)

For decoration

1 finely Diced fresh tomato

2 tbsps Freshly chopped coriander leaves


In a large saucepan, heat the oil, add the onions and sauté gently for 2 minutes, stirring constantly. Add the garlic, lentils, ginger, salt & pepper and stir. Add the smoked paprika, lemon zest, Kit’s Red Chutney, stir and then add the water.

Bring to the boil and stir, then reduce to a simmer and cover with a lid. Simmer until the lentils are soft. Then add the lemon juice, stir and serve.

Serve in a bowl with a tablespoon of the yoghurt placed on top and decorated with tomatoes and chopped coriander.

Can be served with boiled rice or freshly made Roti.


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