• 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 Cashewmilk Yogurt

  • 1 ½ cups Unsweetened Plain Cashewmilk Yogurt
  • 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).


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 Cashewmilk Yogurt, garlic, lime juice, olive oil, cilantro and mint. Whisk until ingredients are fully combined.

Serve lentils over naan bread, with herby Cashewmilk Yogurt and extra herbs.

Spiced Lentils
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