Chef Tony Singh says: "I love dishes that bring people together, and this recipe is super-tasty and easy to make – perfect for street-party celebrations or picnics. Plus, it’s vegan and gluten free, so everyone can enjoy it."
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
1HR 30MIN
Total time
Ingredients
Servings
4
200 g
red lentils
1 tsp
ground cinnamon
1 tsp
chilli powder
2 tsp
cumin seeds
2 tsp
chilli flakes
4 cloves
M&S Remarksable Value garlic, peeled, roughly chopped
1 in
root ginger, peeled, roughly chopped
1
small red onion, finely chopped
10 g
coriander, finely chopped
plus extra to serve
1
M&S Remarksable Value lemon
cut into wedges, to serve
to taste
mango chutney
to serve
or coconut or green chilli chutney
Nutrition per serving
Calories
216kcal
Fat
1.5 g
Saturates
0.2 g
Sugars
3.6 g
Salt
28.0 mg
