Ingredients:
1 cup (210g) red lentils, rinsed well
5cm fresh ginger, finely chopped
2 bay leaves
1 cinnamon stick
2 tablespoons coconut oil
1 large onion, chopped
3 cloves garlic, crushed
2 teaspoons turmeric
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon garam marsala
½ teaspoon chilli flakes
½ cup gluten-free vegetable stock
200ml coconut milk
2 tablespoons lemon juice
½ – 1 teaspoon salt
Bunch of fresh coriander
Instructions:
The afternoon before:
- Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking, for 10 Remove any froth that forms on the surface.
- While the lentils are simmering, heat the coconut oilin a large frying pan over medium high heat.
- Add the onion and cook for 3 minutes.
- Stir in the garlic, turmeric, black pepper, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant.
- Remove the cinnamon and bay leaves from the lentils and discard. Add the lentils with the cooking liquid to the frying pan and stir through.
- Stir in the the vegetable stock, coconut milk and lemon juice and season to taste with salt.
- Simmer for a further 3 minutes. Add extra water if consistency is too thick or simmer a little longer if too thin.
- Serve with a scattering of chopped fresh coriander leaves and a side of fragrant basmati rice.
Variation:
When adding the lemon juice, add 2 big handfuls of fresh baby spinach and stir through to wilt.