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Red split lentils

This recipe is one I started cooking after I went vegan. It's quick to make, yet so tasty. It lasts up to 5 days in the fridge and you can also freeze it.

Vegan, nut free, soy free | Serves 3 | MAIN


  • 1 tablespoon of coconut oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 teaspoon of each curry, coriander and garlic powder
  • 1/3 teaspoon of each Dhow Nature Foods turmeric, chilli flakes, and ginger (10% discount code: DHOWLIKENATALI)
  • 80g tomato passata
  • 1 vegetable bouillon cube
  • 250g dried red split lentils, thoroughly washed and drained
  • 400ml coconut milk
  • Salt and pepper to taste

Serve with:

  • Fresh coriander
  • A squeeze of lemon juice



1.In a medium size pot, on a medium heat, add the oil, onion and garlic and sauté for a couple of minutes until translucent.

2.Add all the spices and sauté of a minutes or so (deglaze the pot with splashes of water if needed).

3.Add the tomato passata and vegetable stock and cook for 2-3.

4.Add the lentils, coconut milk and of 125ml boiling water.

5.Bring to boil, cover, lower the heat and simmer for 18-20 minutes.

6.Check and adjust the seasoning to your liking.

Serve with basmati rice and coconut yogurt.

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Happy cooking everyone!

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