Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Cuisine: Asian

Servings: 4

Calories: 347 kcal



  • 2tbsp olive oil
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • ½tsp turmeric
  • 2 garlic cloves, peeled and sliced
  • 2 green chilies, sliced
  • 1 onion, diced
  • 250g red lentils
  • 400g coconut milk
  • 400g chopped tomatoes
  • 1tbsp chopped coriander
  • 1tbsp natural yogurt
  • Flat bread, to serve



  1. Heat the oil in a pan and add the mustard seeds and cumin seeds. Cook for 2-3 minutes, until the mustard seeds start to ‘pop’. Add the onion and garlic and cook for 3- 4minutes before stirring in the turmeric and chillies. Cook for 1 minute.
  2. Pour in the lentils, coconut milk, chopped tomatoes and 100ml water and stir. Season well. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
  3. Just before serving with flatbread, stir in the coriander and yogurt.