Ingredients
Check off ingredients as you go
Serves 4
- 300g (1½ cups) red lentils
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 2-4cm (1-2 inches) fresh ginger (or to taste)
- 1 tablespoon neutral oil (or ghee)
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 can (400g/14oz) crushed tomatoes
- 400ml (1⅔ cups) coconut milk or cream
- 500ml (2 cups) water (or broth)
- Salt, pepper
- To serve
- Fresh cilantro leaves
Rinse the lentils. Finely chop the onion, mince the garlic cloves and ginger.
In a large pot, heat the neutral oil then add the onion and cook for a few minutes until softened. Add the garlic and ginger, stir, then remove from heat and add the spices: cumin, turmeric, garam masala, and coriander. Add the lentils, coconut milk or cream, canned tomatoes, and water (or vegetable broth). Mix everything well, cover, and cook over medium heat for 25 minutes. Stir occasionally with a wooden spoon to check that the lentils aren’t sticking, adding a bit of liquid if needed. The lentils should be completely tender, no longer crunchy. Once cooked, season with salt and pepper. Sprinkle with fresh cilantro leaves.
Serve with garlic and cilantro naans, cheese naans, or basmati rice.
Tips and Variations
- You can add 2 frozen spinach blocks at the same time as the lentils for a delicious variation.
- If making this dish ahead, don’t hesitate to add half a glass of water when reheating, as red lentils absorb a lot of liquid and will have a thicker consistency once cooled.