Massaman Lentils
Massaman Lentils



  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 thumb-sized piece of ginger, half grated, half chopped
  • 4 chopped garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp each of ground coriander and turmeric
  • 240g red lentils, rinsed
  • 2 lemongrass stalks
  • 1.2 litres of veg stock
  • 1 tbsp peanut butter
  • 400g tin of coconut milk
  • Salt
  • Coconut rice, to serve
  • Heat the oil in a large pan, and gently fry the onion for 5 mins. Add the chopped ginger, fry for 4 mins more, then add the garlic for the last 2 mins. Stir in the cumin, paprika, turmeric, coriander, lemongrass, and lentils and heat for a couple of minutes before pouring in the stock and simmering for 15 mins.
  • Add the grated ginger, salt, and peanut butter, and simmer for 15 mins more or until the lentils are tender. Turn the heat right down, pour in the coconut milk, then serve in bowls with a squeeze of lime and some coconut rice or naan.
1 hr
4 serving

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