Ingredients List (Serves 3)
1 heaped tsp coconut oil
2 small white onions, chopped
1 garlic clove, finely chopped
2 tsps fresh ginger, chopped
1 red chilli, finely chopped
1⁄2 tsp mustard seeds
1⁄2 tsp ground coriander
2 tsps ground turmeric
2 tsps garam masala
1 tsp ground cumin
500ml vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
200ml tinned coconut milk
200g red split lentils (uncooked)
1⁄2 tsp sea salt
2 tsps fresh lemon juice
Nutrition Info
Per serving: 383 calories, 15g fat, 45g carbs, 17g protein
Preparation Instructions
Melt the coconut oil in a large saucepan over a medium heat
Add the onions and sauté gently for 5 minutes, stirring occasionally
Add the garlic, ginger and red chilli. Stir and fry for 2 minutes
Add to the mustard seeds, cumin, turmeric, garam masala and ground coriander
Stir well
Add the stock, tomatoes, coconut milk and lentils and stir well
Cook on a medium/low heat, stirring occasionally for 20 minutes, or until thickened
Add a splash of cold water during cooking if the mixture starts to stick to the base of the pan
Remove pan from heat and stir in the salt
Stir and leave to stand for 2 minutes
Stir in the lemon juice
Taste and add more seasoning if required
Serve
Store any leftovers in an airtight container and refrigerate for up to 3 days
Or freeze on same day