Basic lentils served in a bowl

Basic lentils

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Prep: 10 mins Cook: 45 mins

Easy

Makes 6 portions

Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal230
  • fat5g
  • saturates3g
  • carbs31g
  • sugars4g
  • fibre5g
  • protein13g
  • salt0.1g
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Ingredients

  • 2 tbsp coconut oil
  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, chopped
  • large piece of ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 300g red split lentils
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.

  2. Heat the rest of the oil in a frying pan. When it’s very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

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