Creamy red lentil curry

35 min.

Fully‑fledged lunch for 5 people (or a meal prep), ready in 35 minutes? This lentil curry is super easy. Red lentils are a game‑changer because you don't have to soak them, they are cooked quickly and bring 19g of plant protein per portion. You will appreciate this dish on busy days as a make‑ahead lunch you can just heat up.

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

£11.99

Organic Coconut Milk – 400 ml – coconut dairy-free cream alternative, unsweetened and free from additives

Organic Vegetable Broth without Salt – 515 ml – the base consists of 92 % boiled vegetables, up to 5 l of soup in one packet, without salt or preservatives

Organic Tomato Passata – 425 g – tomato purée from fully ripe organic tomatoes for preparing sauces

£2.49

Organic Brown Basmati Rice – 500 g – handcrafted fragrant variety from the foothills of the Himalayas

Nutrition (1 serving) 1 portion, approx 350g

495 kcal
71 g carbohydrates
13 g fats
19 g protein

Per 5 portions

250 g red lentils
2 tbsp olive oil
1/2 onion
2 cloves garlic
1 tsp turmeric
2 tsp curry spices
pepper
2 tsp salt
120 ml water
160 g coconut milk
500 ml vegetable broth
425 g tomato passatas
250 g of basmati rice
pinch sweet paprika

Instructions

Cook the rice according to the instructions.
Fry onions and garlic with some oil.
Add the seasoning and mix.
Add rinsed lentils, tomato paste, salt, pepper and vegetable stock.
Once it's boiling, lower the heat to medium and leave to simmer for 20 minutes, until the lentils are tender.
You can add some water if the liquid is evaporating.
After 20 minutes, add in coconut milk, mix and cook for some more time.
Serve with rice and topped with parsley. Enjoy!