• 2 Onions, diced
  • 3 Garlic cloves, chopped
  • 1 tbsp Ginger, peeled and grated
  • 1/2 tsp Chilli flakes
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Mustard seeds
  • 2 tsp Tumeric
  • 1 tsp Garam masala
  • 200g Dried red lentils
  • 400ml Coconut milk
  • 400ml Chopped tomatoes
  • 500ml Vegetable stock
  • 2 Handfuls fresh spinach
  • Squeeze of lemon


  • STEP 1
    Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
  • STEP 2
    Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
  • STEP 3
    Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
  • STEP 4
    Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.

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