Ingredients

  • 2 15 oz cans lentils
  • 1 (13.5 oz)can coconut milk
  • 2 tablespoons garam masala
  • 1 teaspoon powdered turmeric
  • thumb size piece of ginger, grated
  • 1 large brown onion, diced
  • 1 (28 oz) can of diced tomatoes
  • 3 garlic cloves
  • 4 carrots, diced
  • 2 tablespoons tomato paste

For the Herby Cashewgurt®

  • 1 ½ cups Unsweetened Plain Cashewgurt®
  • 2 cloves of garlic, crushed
  • juice of 1 lime
  • dash of olive oil
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves
  • 6-8 pieces of naan bread for serving (this can often be found in the frozen section of your grocery store).

Prep

In a large saucepan, heat olive oil – add onion, garlic, carrot and spices. Toss around for around five-seven minutes until very fragrant – vegetables should be softened but not browned. Add the tomato paste and cook for another minute.

Add the lentils, crushed tomatoes and and coconut milk and bring to a gentle simmer. Cook for around 20-30 minutes, until very soft. Season to taste with salt and pepper.

In a small bowl add Cashewgurt®, garlic, lime juice, olive oil, cilantro and mint. Whisk until ingredients are fully combined.

Serve lentils over naan bread, with herby Cashewgurt® and extra herbs.

Spiced Lentils

Find Forager Project near