RECIPES BY Rhiannon Lambert

Lentil Masala Curry

  • 35 minutes
  • 4
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Essential ingredients

1 onion, small dice
3 garlic cloves, crushed
1-inch piece fresh ginger, grated (or ½ tsp ground ginger)
1 red pepper, small dice
1 courgette, small dice
2 tsp mild curry powder
200g red lentils
400ml coconut milk
400ml tinned tomatoes
100-200ml water
Salt and pepper
Olive oil
To serve: cooked brown rice, fresh herbs


  1. Heat some olive oil in a saucepan and add the onion and garlic. Fry for 5 minutes to soften before adding the ginger, red pepper and courgette. Fry for 5-10 minutes to cook the vegetables.
  2. Stir in the mild curry powder and fry for 1 minute.
  3. Pour in the lentils, coconut milk, tomatoes, 100ml water and some salt and pepper. Reduce the heat to a gentle simmer, place a lid on and cook for 20-25 minutes until soft and creamy, stirring occasionally. Add more water as needed if it is too thick.
  4. Serve the Vegetable Lentil Masala Curry with rice and fresh herbs.