The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Berbere tempeh with winter lentils
Toss tempeh in warm spice mix, fry with peanuts – and serve both over a bed of lentils and veg. Add the fragrant zest of tropical lime, and you’re ready to dish up this vegan feast.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g sugar snap peas
- 1 garlic clove
- 100g chantenay carrots
- 1 shallot
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lime
- 80g green lentils (green lentils (100%))
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp berbere style blend (Crushed Chilli, Fenugreek, Ginger, Coriander, Pimento, Cardamom, Clove, Whole caraway Seed)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2cm fresh ginger
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
Nutritional Information
Calories: 575
Protein: 40g
Carbs: 40g
Fat: 29g
Berbere tempeh with winter lentils
Toss tempeh in warm spice mix, fry with peanuts – and serve both over a bed of lentils and veg. Add the fragrant zest of tropical lime, and you’re ready to dish up this vegan feast.
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Cooking Instructions
- Boil a kettle. Half-fill a saucepan with salted boiling water, add the lentils and simmer for 20 mins, until soft. Dissolve the half stock cube in a jug with 150ml boiling water and stir in the peanut butter, until smooth.
- Finely slice the shallot. Finely chop or crush the garlic. Finely chop or grate the ginger. Heat a large frying pan with 1/2 tbsp oil on a medium heat and cook the shallot for 5-7 mins, stirring occasionally, until softened. Add the carrots, garlic and ginger, then fry for another 2 mins. Add half the berbere, pour in the stock and simmer for 10 mins, until reduced by half.
- Meanwhile, cut the tempeh into 2cm cubes. Roughly chop the peanuts. Heat a medium frying pan with 1/2 tbsp oil on a high heat. Toss the tempeh with the remaining berbere, then add to the pan. Season with sea salt and fry for 2-3 mins, until beginning to go golden brown all over. Add the peanuts and fry for a further 2 mins, then remove from the heat.
- Add the sugar snaps to the sauce and simmer for a final 2-3 mins. Remove from the heat and stir in the yoghurt. Zest the lime and squeeze half the juice into the sauce. Roughly chop the parsley and stir in. Cut the remaining lime half into wedges.
- Serve the lentils with the creamy sauce. Add the tempeh and nuts, then garnish with the zest and lime wedges.
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