Chilli & tangerine braised lentils

Contains pork – recipe is for non-Muslims only
Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

  • Prep:10 mins
    Cook:35 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 269
  • fat 9g
  • saturates 2g
  • carbs 35g
  • sugars 7g
  • fibre 6g
  • protein 15g
  • salt 1.49g


  • 4 tbsp olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 red chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 450g dried Puy lentils, rinsed
  • 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
  • juice 6 tangerines, plus zest of 3
  • 2 tbsp crème fraîche
  • 1 bunch flat-leaf parsley, chopped


  1. Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.

  2. Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.

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