3 cup split red lentils

1 cup vegetable stock

4 cups boiling water

2 cans or crushed tomatoes

/Or 8 fresh diced tomatoes

4 carrots diced

2 tbsp of coconut oil

1 tsp cumin seeds

1 tsp whole coriander seeds

1 tsp ground cumin

1tsp ground coriander

1 tsp finely chopped ginger

1 onion 1 clove fresh garlic

1 tsp turmeric powder

1 tsp sea salt

A few cracks of black pepper

1⁄2 cup finely chopped fresh coriander




Warm coconut oil in a saucepan on medium heat then add dry spices; cumin, coriander and fennel seeds. Stir to lightly toast the spices for 2-3 minutes or until they start to sizzle. Add fresh ginger, onion, garlic and ground spices. Sauté for 2-3 minutes until the onion becomes soft. Add the red lentils and toast with the spices 2-3 add tomato and carrot. Pour 4 cups of boiling water into the pot and bring to the boil for 7-10 minutes adding stock also. Add sea salt and black pepper. Stir continuously to bring out the creaminess of the lentils and carrots. Turn heat down to medium and simmer with the lid on for approx 20-30 minutes or until lentils are soft and creamy. Once cooked add a handful of freshly chopped coriander and squeeze of lemon also great with a dollop of greek or goats yoghurt on top. You may need to add water as you go depending on the consistency you desire.

Always wash rice, lentils and moong beans at least 3 times and soak over night if possible, if soaking isn’t possible add boiling water after washing and let soak whilst preparing the rest of you meal.


(thankyou to Rheanna Johnson)