Lentil Coconut Pot

Packed with folate, iron and fibre
Vitamins A,C and K
Flavoured with spices
(Made and tested 21 times)
2 Servings


  • Onions (1 med)
  • Oil (1 Tbsp)
  • Garlic (2-4 Cloves)
  • Chopped Tomatoes (1 can)
  • Coconut Milk (1/2 can)
  • Red Lentils (3/4 cup)
  • Spinach (2 Handfuls)
  • Chickpeas (1 can)
  • Turmeric (2 Tsp)
  • Cumin (1 Tsp)
  • Cardamom (1 Tsp) (opt)
  • Cinnamon (1 Tsp)
  • Lime (2)
  • Stock (2 cups)


Heat 1 Tbsp of oil in a large saucepan
Slice 1 med onion and add to the pan
Crush 2-4 cloves of garlic and add to the pan
Cook briefly until soft
Add 2 tsp of turmeric
Add 1 tsp of cardamom (opt)
Add 1 tsp of cinnamon
Add 1 tsp of cumin
Add 1 can of chopped tomatoes
Reheat the pan
Boil a kettle and make 2 cups/500ml of stock and add to pan
Add 3/4 cup of red lentils and get it bubbling
Turn to simmer for 20 minutes
After 15 minutes add 1 can of chickpeas
Add 1/2 can of coconut milk
Add 2 handfuls of spinach and continue to cook for another 5 minutes
Add the juice of half a lime to each serving ( very important to the taste)

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