Updated: Apr 16
Whether you’re doing veganuary or not, this recipe is a banger. Plus, being a bit more plant-based can only do you some good. Lentils are packed with fibre and protein. What’s not to love?
You can always opt for non-vegan alternatives in this recipe such as double cream and butter; instead of the ingredients listed below. Adapt the recipe as you wish!
300g green or black lentils (I soaked mine for 6 hours, but 2-4 should suffice too)
3 cups of water plus 100ml
3 bay leaves
1 large red onion, diced
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon garam masala
2 teaspoon ground coriander
2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
400ml can coconut milk
400g can of chopped tomatoes (I used plum tomatoes in the video as I ran out!)
100ml soy single cream
2 tablespoons vegan “butter” of choice
Chopped coriander to serve
Extra virgin olive oil (EVOO) or coconut oil
Salt and pepper to taste
1. In a deep pan, place soaked and washed lentils with 3 cups of water. Place on a medium heat for 25-30 minutes
2. Whilst lentils are cooking, place a generous glug of EVOO or coconut oil into a non-stick pan on medium heat.
3. Sauté onions, bay leaves, ginger and garlic until softened. Stirring occasionally.
4. Add dried spice mix and mix together, then cook for a further 5 minutes or until aromatic.
5. Add the tomato paste with 100ml water. Mix together until it forms a paste.
6. Once the lentils are cooked, drain off any excess fluid (if there is any) then add to the spice mix paste. Coat all lentils with the past by stirring together.
7. Once coated, add coconut milk and tomatoes. Combine and simmer for a further
3-4 minutes. Then add the soy cream and butter. Combine again and simmer for a further 3-4 minutes. Add at least a sprinkle of salt, and pepper to taste.
8. Serve with basmati rice or rotis (or both yolo). Garnish with coriander 😇