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20 • minutes
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2 • people
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Easy Lentil Curry

5/5 (2)


  • tick1 cup Chantal Organics Red Split Lentils, soaked overnight
  • tick1 cup full fat coconut milk
  • tick1 onion, finely diced
  • tick1 tsp turmeric powder
  • tick1 small piece ginger knob, peeled and grated
  • tick1 tsp cumin seeds
  • tick1 tsp caraway seeds
  • tick½ tsp ground coriander seeds
  • tick2 garlic cloves, minced
  • tick2 tsp fresh lemon juice
  • tick1 cup Chantal Organics Tomatoes Chopped
  • tick2 cups water


  • Step 1.

    In a medium pot heat the coconut oil, add the spices and fry for 2 minutes.

  • Step 2.

    Add onion and cook for three minutes over low heat, stirring frequently, until translucent.

  • Step 3.

    Add garlic and lentils then mix to combine and cook for a further two minutes, stirring frequently.

  • Step 4.

    Add chopped tomatoes and water then bring to boil, reduce heat and simmer for 15 minutes, until the lentils are cooked. (Once cooked they’ll be tender to touch – we always taste a spoonful to check)

  • Step 5.

    Lastly, add the coconut milk, lemon juice, and season to taste with salt and pepper.

  • Serving Suggestions

    Divide into bowls and serve on a bed of brown rice and top with a dollop of coconut yoghurt.

Chantal Organics Products used

Coconut Milk
Chopped Tomatoes

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5/5 (2)

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