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Tomato Lentils with Carrot & Celery

A traditional and wholesome vegetarian dish for a satisfying lunch

Lentils with Carrot, celery and tomato

Preparation time:  10'

Cooking time:  45'

Calories per serving: 280 (excluding the bread and olives)

Serves: 4



250g dry lentils

2 tablespoons olive oil

1 tablespoon onion, finely  chopped 

2 carrots, peeled, sliced

2 celery sticks, sliced

1 teaspoon cumin

1 pinch of dry red chilli flakes

400g canned tomato

1 vegetable stock cube

750g  water

Salt and pepper

To serve:

Village Bread

Fresh Thyme and sprigs of fresh bay leaves



  1. Rinse the lentils with cold water and drain them.
  2. Place a large pan on high heat. Heat the olive oil and fry the onion for 1 minute.
  3. Add the carrot and celery to the pot and sauté for 2-3 minutes.
  4. Add the lentils, cumin, chilli flakes, tomato, water, stock, salt, pepper and mix well. Allow the mixture to boil vigorously for 2-3 minutes. Lower the heat to medium, loosely cover the pot with its lid and simmer for 40-45 minutes.
  5. To serve cut the bread in slices and toast them; serve the lentils in a bowl, add some fresh thyme and fresh bay leaves. Enjoy with the toasted bread and olives.