1 cup (180 g) of dried red lentils. 2 teaspoon of ground cumin. 2 teaspoon of ground coriander. 5 cups (1.2 litres) of vegetable broth/stock. 1 tablespoon of tomato paste. 1/8 teaspoon of cayenne or red pepper flakes (add more or less depending on how spicy you like it) Some fresh chopped coriander. Salt and pepper to season.. Batch Cook - Storage Information. Fridge: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat: Reheat in the microwave or on the hob. Freezer: Allow to cool before placing in a suitable containers.Keep for up to 6 months. Thaw before reheating. Is this recipe Slimming World friendly?

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Method. Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes. Add the remaining ingredients and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked.. Spray a large saucepan over medium-high heat with low-calorie spray oil. Add onions, garlic, ginger, carrots, and celery, and fry until softened. Add the spices and a bit more spray oil, cooking until the spices are fragrant and well infused. Stir in the lentils, tomato paste, and stock.