Ingredients

The following ingredients have 4 Servings
  • 1 cup less 1tbsp black lentils (rinsed)
  • 1 onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 tablespoon fresh ginger (chopped)
  • ½ celery stalk (chopped)
  • 2 tablespoons vegetable oil (or coconut oil)
  • 1 bay leaf
  • 3 large ripe tomatoes (chopped)
  • 3 tablespoons tomato puree
  • 1½ red bell pepper (roughly chopped)
  • ½ green bell pepper (roughly chopped)
  • ⅘ cup coconut milk
  • 1 teaspoon ground cumin
  • ⅔ teaspoon ground coriander and turmeric (each)
  • ½ teaspoon chilli flakes (or to taste)
  • ⅓ teaspoon garam masala
  • 1 vegetable stock cube (crumbled)
  • 6 tablespoons cilantro, for serving (finely chopped)

Instruction

  • In a blender pulse the onion, ginger, garlic, 1 tomato, celery and 1 red pepper until well combined.
  • In a pot heat up 2 tablespoons of oil, add the bay leaf, spices and stir. Add the vegetable puree and tomato puree, stir and cook for 3 minutes.
  • Add the remaining red pepper, green pepper, tomato, lentils, stock cube and some of the coconut milk, stir, cover and simmer for 20-25 minutes until the lentils are fully cooked, stirring often.  Halfway through add the rest of the coconut milk (or add it at the end of cooking).
  • Remove from the heat, top up with more coconut milk if needed, adjust the seasoning and serve with freshly chopped cilantro.