- 2 cups red lentils
- 1 tin coconut milk
- 1 red onion
- 1 tin chopped tomatoes
- 1 cup cashews
- 1 tsp turmeric powder, 1 tsp garam masala (optional)
- (salt, pepper and lime, optional)
Heat up some oil in a saucepan, before chopping and adding the red onion and cashews along with the optional flavouring of 1 tsp of turmeric, 1tsp of garam masala.
Cook on a medium heat until golden and soft, before adding the chopped tomatoes and red lentils, along with a little hot water.
Preheat the oven to 180C/350F.
Let the lentils stew for about 15 minutes, before adding the coconut milk. After a further 5 minutes, add the recipe to a baking dish.
Place in the oven and cook for 10 minutes, until the bake crisps on top.
Serve with coriander sprigs, fluffy quinoa, a spritz of lime, salt and pepper.