Lentil Masala

Lentil Masala

Serves: ~4-6 serves 

I have been making this non-stop! We went away on holidays which only had ‘camping-type’ facilities and I made this no issues! We served it with cauliflower and coconut rice + some frozen mixed vegetables and it was a perfectly filling meal! Even had enough for breakfast the next day. Please tag me on @ccdietitian if you make/enjoy it. I’d love to see your adaptations.

Ingredients: 

  • Red lentils (dry) 1 cup

  • Can of coconut cream

  • Can of diced tomatoes

  • Red onion (small) (diced)

  • Spinach (frozen ~100 grams, fresh 2 large handfuls)

  • Spices: 

    • Ginger (1 tsp. minced)

    • Garlic (2 tsp. minced)

    • Garam Masala (1 heaped tsp.)

    • Chili flakes (1/4 tsp)

    • Coriander (1/2 tsp)

    • Cumin (1 tsp)

  • To serve: Rice (or cauliflower rice), mixed green vegetables + salt + pepper

Method: 

  1. In a medium-sized saucepan or pot, heat the 1 tbsp. of olive oil.

  2. Add the diced red onion and sauté for 2-3 minutes until slightly aromatic.

  3. Add the spices and continue to sauté for 1-2 minutes, stirring continuously

  4. Add the tomatoes and coconut milk and bring to the boil.

  5. Once reached the boil, add the red lentils and 1 cup of water.

  6. Reduce the heat and let simmer for ~20-25 minutes, stirring every ~5 minutes to ensure the mixture does not stick to the pan.

  7. Once the lentils are soft, turn off the heat and add in the spinach, cashews and raisins.

  8. Serve with non-starchy mixed vegetables of choice + the allocated rice / cauliflower rice portion as per your plan.



Claudia Cramer