Cardamom and Coconut Lentils

Looking to amp up your veggie intake? We've got you covered. Enjoy a warm bowlful of creamy lentils with irresistible hints of coconut and cardamom. We've thrown in some turmeric too and other lovely spices to make it extra delectable. Lentils are rich in complex carbohydrates, a nutrient that boosts the metabolism and helps the body to burn fat. They are an excellent source of fibre, which can help reduce cholesterol level.

Vegan and Gluten-free
Serves 4
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 7 green cardamom pods
  • 2 tsp fennel seeds
  • 2 tsp sunflower oil
  • 1 medium yellow onion, finely chopped
  • 5 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 500g red lentils
  • 50g desiccated coconut
  • 400ml can coconut milk
  • Sea salt
  • Ground black pepper
  • 2 tomatoes, diced
  • 1 red onion, finely chopped
  • small bunch of chopped coriander
  • 2 tsp nigella (Kalwanji) seeds

What to do:
  1. Over medium heat, add cumin seeds, coriander seeds, cardamom pods and fennel seeds to a large frying pan. Dry toast for 1 minute, shaking the pan every now and then. Make sure they don't burn. Using the bottom of a bottle, gently crush the cardamom pods
  2. Add oil to the pan, then add the onions and fry until onions have softened. Add the ground turmeric
  3. Add lentils and desiccated coconut to the pan. Add a tiny bit more oil if it looks dry. Mix well then cook for another 1 minute
  4. Pour in coconut milk and top up with enough water to cover the contents of the pan. Season with salt and pepper
  5. Bring to boil then cover with a lid, reduce the heat to low and simmer for 40 minutes, stirring from time to time to prevent sticking. Check the liquid level as well - if the liquid is being absorbed too quickly, add a little water. If it's not being absorbed enough, remove the lid
  6. After 40 minutes, discard the cardamom pods. Garnish with tomatoes, red onion, coriander and nigella seeds

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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