Creamy Coconut Red Lentils

Recipe from What's For Lunch, Honey?  


200g red lentils
400ml coconut milk
425ml can of tomatoes
2 garlic cloves, finely chopped
1 red chili, de-seeded and finely chopped
2 red onions, finely chopped
1-2 teaspoons turmeric powder
2 tablespoons oil
500ml vegetable stock
Handful of mint leaves, coarsely chopped
Salt and pepper


Heat oil in a large pot. Sauté onions, garlic and chili until soft and translucent. Add the turmeric powder and allow to cook for a minute.

Add lentils, tomatoes, coconut milk and stock and bring the mixture to a boil. Reduce heat and simmer for 20 - 30 minutes until the consistency of the lentils is creamy.

Salt and pepper to taste and finally sprinkle with mint leaves.

Serve hot with couscous.