2 cups dry Red Lentils

2 Tins Whole or Diced Tomatoes

1 Tin Coconut Milk 

2 Tbsp. Garam Masala

1 cup Vegetable Stock

½ tsp. Cinnamon

1 tsp. crushed Garlic

½ White Onion, Diced

½ tsp. paprika

1 Tbsp. Coconut Oil

1 tsp. Salt




½ cup Plain Yoghurt

1 tsp. Lime Juice

½ Cucumber, Diced

3-4 Fresh Mint Leaves, Diced


Heat a medium-sized saucepan to high temperature. Add oil, diced onion, garlic, paprika, garam masala, cinnamon and salt. Cook until onion begins to soften, stirring frequently and lower heat to medium


Rinse lentils with cold water, strain and add to the saucepan. Stir lentils until coated evenly by oil and spices.


Slowly add vegetable stock, stirring through lentils. Next, add tinned tomatoes and coconut milk. Stir thoroughly, reduce heat and allow to simmer for 15-20 minutes. Continue to stir occasionally until lentils are soft and liquid is absorbed. 


Combine yoghurt, lime juice, diced cucumber and mint leaves in a small bowl and stir until mixed evenly.


Serve with rice and toasted garlic naan bread, add raita for taste.

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