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Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 1 handful chopped swiss chard.
  • 1 mug red lentils
  • 1 400g can coconut milk
  • 2 mugs Water
  • 1 tsp salt
  • 1 handful cherry tomatoes
  • 1 tbsp chopped coriander
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 1 handful chopped swiss chard.
  • 1 mug red lentils
  • 1 400g can coconut milk
  • 2 mugs Water
  • 1 tsp salt
  • 1 handful cherry tomatoes
  • 1 tbsp chopped coriander
Instructions
  1. Heat the oil in a saucepan over a medium heat.
  2. Add the dried spices and cook stirring for a minute or so.
  3. Add the swiss chard, cherry tomatoes, lentils, coconut milk, water, salt and cherry tomatoes and bring to the boil.
  4. Once boiling, take it down to a simmer and turn the heat right down to let it simmer with the lid on for 20 minutes.
  5. When the lentils are nice and soft, serve sprinkling on some chopped coriander, maybe a few more chilli flakes and a chapati.
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