Creamy Coconut Lentils with Rice

Ingredients

• 1-2 tbsp olive oil or coconut oil
• 1 cup red split lentils
• 1 white onion, chopped
• 4 cloves garlic, crushed
• 1 tin full-fat coconut milk (400ml)
• 3 tsp curry powder
• 1 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Pinch cayenne pepper (optional)
• 3 tbsp tomato puree
• 2 tsp brown sugar
• Large pinch salt
• Fresh coriander – to garnish (optional)
• Lime juice (optional)
• Cooked basmati rice (to serve)
• Mango chutney (for serving, mentioned in instructions)

Instructions

1. Boil the lentils for around 10 minutes until tender. Once cooked, drain and set aside.
2. In the meantime, heat up the coconut oil in a large pan over a medium-high heat. Once hot, add in the chopped onion and garlic and saute for approximately 5 minutes.
3. Add in all the spices, stir and cook for a further minute.
4. Pour in the coconut milk, tomato puree, sugar and salt. Stir and bring to a boil, before reducing the heat and simmering for 5-10 minutes.
5. Mix in the lentils and continue to cook for a further 5-10 minutes. Taste and add more salt if needed.
6. Serve with cooked basmati rice, fresh coriander, and mango chutney. Enjoy!