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.
