5 Minutes Prep Time

30 Minutes Cook Time

Serves: 4 


  1. 2 Onions, diced
  2. 3 Garlic cloves, chopped
  3. 1 tbsp Ginger, peeled and grated
  4. 1/2 tsp Chilli flakes
  5. 1/2 tsp Cumin seeds
  6. 1/2 tsp Coriander seeds
  7. 1/2 tsp Mustard seeds
  8. 2 tsp Tumeric
  9. 1 tsp Garam masala
  10. 200g Dried red lentils
  11. 400ml Coconut milk
  12. 400ml Chopped tomatoes
  13. 500ml Vegetable stock
  14. Squeeze of lemon

Heat oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more. Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant. Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired. Add a squeeze of lemon juice.

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