Lentils are a great source of protein, and the main attraction of this curried dish. (For a vegetarian meal, omit the bacon.) Here, the lentils are soaked overnight, but you can skip this step and still achieve excellent results, especially if you buy them from a store with high turnover (meaning they are fresher and more likely to become tender in the called for cooking time). This meal-in-one delivers ample flavor, thanks to curry powder and piri piri sauce, both available at ethnic food markets and many supermarkets these day.


  • 250 grams lentils
  • olive oil
  • 4 shallots (small)
  • 1 bay leaf
  • 1 slice bacon
  • 2 tomatoes
  • 100 milliliters white wine
  • 1 teaspoon curry powder
  • 1 liter hot water
  • salt
  • 1 teaspoon piri piri sauce
  • 2 carrots (cubed)
  • 1 zucchini (cubed)
  • 1 tablespoon coriander (chopped)


  1. Soak the lentils in water overnight.
  2. In a saucepan, heat a drizzle of olive oil and saute the chopped shallots and the bay leaf, until the shallots are translucent.
  3. Add the bacon in cubes and fry.
  4. Then add the peeled and chopped tomato and the wine. Simmer until the wine completely evaporates.
  5. Add the curry powder and mix well.
  6. Add the hot water, bring to a boil, and add the drained lentils.
  7. Season with salt and hot sauce.
  8. Cook 20 minutes on medium heat.
  9. Add the carrots and zucchini and cook for 10 minutes, more or less.
  10. Turn off the heat and mix in the cilantro.
  11. Serve hot and accompany with Basmati rice.
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