Serves 4 as a main course

  • 250g red lentils
  • 1 tin chopped tomatoes
  • 1 onion, finely chopped
  • 500ml vegetable stock
  • 1 tin coconut milk (400ml)
  • 3 cloves of garlic, finely chopped
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • Salt
  • Option – fresh coriander to serve


Add the lentils, chopped tomatoes, onion, stock, coconut milk, garlic, turmeric, cumin and coriander into a large heavy based pan.  Mix well to combine all the ingredients. Bring to the boil and reduce to a simmer.  Cook for approximately 30 minutes uncovered until the lentils are soft and most of the liquid has been absorbed.  Taste and season with salt. Serve topped with chopped coriander.

Handy Hints

  • Don’t cook on too high a heat as the liquid will be absorb too quickly.  If necessary add more stock.
  • For a healthier option use low fat/half fat coconut milk.
  • Serve as a main course with rice, naan bread or poppadoms.
  • Can be served as an accompaniment to complement other Indian dishes.