Ingredients
Units
Scale
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 15 g garlic, minced
- 15 g ginger, minced
- 1 1/2 tbsp Sri Lankan Curry Powder
- 1/2 tsp chilli flakes
- 230 g red lentils, rinsed
- 800 ml vegetable or chicken stock
- 400 ml tin light coconut milk
- Juice of 1/2 lime or lemon
- 1 tsp salt
- Fresh coriander, to garnish
Instructions
Heat coconut oil in a large saucepan over medium heat. Add onion and carrot; cook for 5–7 minutes until softened.
Stir in garlic, ginger, curry powder, and chilli flakes. Cook for 1 minute, stirring until fragrant.
Add lentils, stock, coconut milk, and salt. Bring to the boil, then reduce heat and simmer covered for 35–40 minutes until lentils are soft.
Blend with a stick blender until smooth (or leave some texture).
Stir in lime or lemon juice. Taste and adjust seasoning if needed.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Lunch
- Method: Stove
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1
- Calories: 369
- Fat: 13 g
- Carbohydrates: 47 g
- Protein: 16 g
