Easy to make, warming and nutritious, this dish is perfect anytime. I serve with homemade flatbreads and basmati rice
1 tbsp coconut oil
2 small onions diced
4 cloves garlic (pressed)
1 tbsp fresh ginger, peeled, cut in small pieces
1 tbsp garam massala
1 tsp turmeric
1/2 tsp chilli flakes
2 cups red lentils (you need to wash them before using to get rid of any pith)
1 can coconut milk (full-fat or light)
3 cups vegetable stock
S&P to season
1 Cook the onions, ginger* and garlic in the coconut oil for 5-10 minutes, stirring frequently until soft.
*a tip I saw on Instagram which is so useful! to peel a piece of ginger you just need to use a spoon to scrap the skin off! I’ve been using a knife for years so this was a revelation!
2 Add the spices, coconut milk, lentils and vegetable stock.
3 Cook for 25-30 minutes until lentils are soft and it’s thickened up.
4 Remove from heat and serve