Prep
10 MIN
Cook
15 MIN
Ingredients
2 tsp
Coconut or Vegetable Oil
1 tbsp
Garlic, Minced
1 tbsp
Ginger, Minced
2 tsp
Garam Masala Spice Blend
1 tsp
Salt Flakes
2
Medium Carrots, Grated
1 ½ cups
Split Red Lentils
400 ml
Coconut Milk
420g can
HEINZ Big Red Condensed Tomato Soup
2 cups
Baby Spinach Leaves
-
1 Coriander and Yoghurt, to serve
-
1 Cooked Brown or Basmati Rice
A warming vegetarian meal that’s quick to make and sure to please
Instructions
Step 1
Heat the oil in a large saucepan with a lid. Add the garlic, ginger, spices and salt. Cook for 1 minute, or until fragrant. Stir in the carrots and lentils, then pour in the coconut milk and 3 cups of water. Cover and simmer on low heat for 10 minutes, stirring occasionally, until the lentils are soft.
Step 2
Stir in the HEINZ Big Red, then cover and cook for another 5 minutes. Turn off the heat. Stir in the baby spinach just before serving. Finish with cilantro and yogurt and serve over cooked rice.
Serving suggestion: add vegetable stock to any leftover dhal, for a tasty lentil soup
