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Mary Berry Lentil Jumble Recipe

Mary Berry Lentil Jumble recipe
Print Recipe
Print Recipe

Lentil jumble is a traditional-style mixed lentil dish where cooked lentils are combined with onions, vegetables, stock, and light seasoning. Mary Berry’s version keeps the flavours balanced and approachable, focusing on comfort rather than strong heat or complex spices. The result is a rustic, homely dish that can be served on its own or as a side.

Ingredients

  • Dried red or green lentils – 250 g, rinsed

  • Onion – 1 large, finely chopped

  • Carrots – 2 medium, diced

  • Celery – 1 stick, finely chopped

  • Garlic – 2 cloves, crushed

  • Olive oil – 2 tablespoons

  • Vegetable stock – 750 ml

  • Tomato purée – 1 tablespoon

  • Ground cumin – 1 teaspoon

  • Paprika – ½ teaspoon

  • Salt – to taste

  • Black pepper – to taste

  • Fresh parsley (optional) – to garnish

Instructions

  • Prepare the lentils – Rinse the lentils under cold water until the water runs clear.

  • Soften the vegetables – Heat the olive oil in a large saucepan, add the onion, carrot, and celery, and cook gently for 5–7 minutes until softened.

  • Add garlic and spices – Stir in the garlic, cumin, and paprika, cooking for 1 minute until fragrant.

  • Stir in lentils and tomato purée – Add the lentils and tomato purée, stirring well to coat everything evenly.

  • Pour in the stock – Add the vegetable stock and bring the mixture to a gentle boil.

  • Simmer gently – Reduce the heat and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and the mixture thickens.

  • Season to taste – Add salt and black pepper, adjusting as needed.

  • Finish and serve – Remove from heat and garnish with chopped parsley if using.

Find it online: https://maryberrycooks.co.uk/mary-berry-lentil-jumble/