- 3 Tbsp coconut oil
- 4 brown onions, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 2 Tbsp finely chopped fresh ginger
- 1 Tbsp Tweed Real Food Durban Earth Curry Rub
- 1-litre chicken stock
- 1 400g can coconut milk
- 2 cups dry red lentils
- 3 Tbsp chopped fresh coriander (1 for garnish)
- Sea salt
1 cup of basmati rice
Optional - If enjoying with rice, boil a pot of water and cook rice to perfection.
In a large saucepan, heat 1 tablespoon of the coconut oil.
Add the Durban Earth Curry Rub cook over moderate heat, stirring constantly, until fragrant, about 1 minute.
Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes.
Add the garlic, ginger stirring, for 1 minute.
Add the chicken stock, coconut milk, red lentils and 2 Tbsp fresh coriander to the saucepan and bring to a simmer.
Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20-30 minutes (it may be necessary to add a little water as you go as it thickens).
When ready to season with salt and pepper and garnish with remaining fresh coriander.
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