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PdfThis 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:
INGREDIENTS
1 x 400g tin green lentils
drained & rinsed
2 x 400ml tins coconut milk
3 cloves garlic
peeled & 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 dried red chilli flakes
(optional)
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Method:
1
Place a pan over medium heat. Add the chopped garlic and a pinch of salt. Cook for 1–2 minutes before adding all of the spices, followed by the chopped tomatoes.
2
Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils and then the coconut milk.
3
Bring the mix to the boil; then reduce to a simmer, over low temperature.
4
Leave to cook, uncovered, for about 1 hour until thick and creamy — make sure to stir it every 10–15 minutes, ensuring it doesn't stick to the bottom of the pan; add a splash of water if it seems to be drying out.
5
Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.
Deliciously Ella