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Basic lentils

Basic lentils served in a bowl

Basic lentils

Name: Basic lentils
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 6 portions
Ingredients: 2 tbsp coconut oil; 2 onions chopped; 4 garlic cloves chopped; large piece of ginger chopped; 300g red split lentils; 1 tsp turmeric; 2 tomatoes roughly chopped; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 lemon juiced

Sophie Godwin – Cookery writer

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Makes 6 portions

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.3 out of 5.22 ratingsRate

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Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Freezable

Gluten-free

Healthy

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lentil kedgeree

A star rating of 4.9 out of 5.6 ratings

Lentil fritters

A star rating of 3.3 out of 5.13 ratings

Spinach dhal with harissa yogurt

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp coconut oil
2 onions

chopped
4 garlic cloves

chopped
large piece of ginger

chopped
300g red split lentils
1 tsp turmeric
2 tomatoes

roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black mustard seeds
1 lemon

juiced

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Nutrition: Per serving

kcal230
fat5g

low
saturates3g
carbs31g
sugars4g
fibre5g
protein13g
salt0.1g

Method

step 1

Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
step 2

Heat the rest of the oil in a frying pan. When it’s very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

Recipe from Good Food magazine, February 2018

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A star rating of 4.3 out of 5.22 ratings

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