Spiced leeks and lentils with poppadoms

Combining soft, buttery leeks with green lentils and spices makes for a beautiful vegetarian dinner

By Nici Wickes
  • 1 hr 10 mins cooking
  • Serves 2
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  • 1 cup raw puy green lentils
  • 2 teaspoon sea salt
  • 2 1/4 cup water
  • 2 leeks, finely chopped
  • 30 gram butter
  • 2 tablespoon rice bran oil
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 2 green capsicums, sliced
  • 2 tart apples, peeled and cubed
  • poppadoms, to serve


  • 1
    Cook the lentils by bringing them to the boil in salted water, then simmer until just cooked – about 30-40 minutes.
  • 2
    While the lentils are cooking, gently sauté the leeks in butter until cooked, then add the rice bran oil and spices. Cook for a further 1-2 minutes.
  • 3
    Transfer to an ovenproof dish. When the lentils are cooked and drained, add the cooked leeks to the dish. Mix to coat the lentils in the leeks and spices.
  • 4
    Add the capsicums and apples, along with a drizzle of water, then cover and bake for 20-30 minutes.
  • 5
    Serve the lentils in bowls with poppadoms.


  • The trick with creating awesome lentils is to cook them to just tender, so they remain whole, as opposed to overcooking which turns them to mush!

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