50 mins active prep time, 6 servings
This recipe is from 'Lunch at 10 Pomegranate Street' - a collection of recipes to share by Felicita Sala.
Written and magnificently illustrated by Felicita Sala, this glorious celebration of community is filled with recipes from all over the world and simple instructions perfect for young chefs. Lunch at 10 Pomegranate Street is a visual feast to share and delight in.
Ingredients (included in delivery)
- 2 carrots
- 4 green onions (spring onions)
- 1 tbsp grated ginger
- 3 tbsp tomato paste
- 2 cups / 400g red split lentils
- 1 can coconut milk
Ingredients (pantry items)
- 3 tbsp coconut oil or ghee
- 2 tsp salt
- 1 clove garlic, minced
- 1 tsp turmeric
- 2 tbsp curry powder
- 4 cups water
- Cooked rice, to serve
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Coconut oil or ghee, salt, garlic, turmeric, curry powder, water, rice
1. Cook the vegetables
Finely chop the carrots and green onions. Gently cook the vegetables in a large pot with the oil/ghee and a pinch of salt.
2. Add the aromatics and tomato paste
Add the ginger, garlic, turmeric and curry powder. Stir for 1 minute, then add the tomato paste with a little water and stir some more.
3. Add the lentils and simmer
Add the lentils and water and simmer for 20 minutes.
4. Add the coconut milk and continue to simmer>/h3>
Add the coconut milk and the salt and simmer for another 20 minutes. Stirring occasionally and added a little water if needed.
Serve with rice.