This recipe can be made with just a few spices and pantry staples. It is quick, cheap and delicious and has become a firm favourite in our house. I generally make a huge batch of it and freeze in meal portions for Mr T and I.
This recipe serves 4 however I made a double batch that’s why the amounts in the pictures look larger.
10 mins prep
20 mins cooking
1 x cup red lentils
2 x cups vegetable stock
1/2 teaspoon ground turmeric
2 tablespoons oil
1 onion, chopped
2 cloves garlic, finely chopped
1 large green chilli, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tomatoes, chopped
1/2 cup coconut milk
- Rinse the lentils and drain well. Place the lentils, stock and turmeric in a large heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes or until the lentils are just tender. Stir occasionally and make sure the mixture isn’t sticking to the bottom of the pot.
- Meanwhile, heat the oil in a frying pan and add onion. Cook until soft and golden and then add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant.
- Stir the onions and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 minutes, stirring frequently.
- Season to taste with salt and pepper, and stir in the coconut milk until heated through.
- Serve with naan bread and/or rice and enjoy!