Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cuisine: Asian
Servings: 4
Calories: 347 kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- Just before serving with flatbread, stir in the coriander and yogurt.