This is one of my favourite warming dishes. cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.
ingredients
400g green lentils, washed and drained
2x 400g cans coconut milk
3 garlic cloves, peeled and chopped
2 large tomatoes, cut into small pieces
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon hot chilli powder
1 teaspoon chilli flakes, optional
method
place a pan over a medium heat.
add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
bring the mix to the boil, before reducing to simmer over a low temperature.
leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
once cooked, stir through a little more salt and serve. we love it with avocado, chilli flakes and coconut yoghurt.
