Turmeric lentil bake

Turmeric lentil bake, serves 4,

Recipe taken from the G Plan diet (book available via Amazon here)


  • 2 tablespoons olive oil
  • 2 cloves of garlic, crushed
  • 1 large leek, sliced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • 2 carrots, chopped
  • 225g dried red lentils
  • 600ml vegetable stock (I use bouillon powder)
  • 200g spinach
  • 50g ground almonds


  1. Heat the oil in a saucepan over a low heat and add the garlic, stirring for 2 minutes, before adding the spices and herbs.
  2. Add the lentils and stock to the pan, stir well, then add the vegetables.
  3. Increase the heat and bring to the boil, then reduce the heat and simmer for 20 minutes, or until the water has been absorbed by the lentils.
  4. Stir in the spinach and season, then pour the mixture into an oven proof dish and top with the ground almonds.
  5. Into a preheated oven at 200c, to bake for 20 minutes or until the topping is golden and the lentil mixture is bubbling underneath.


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