Curried Red Lentil Spread

Serve this dip with whatever you like, although oatcakes work well. This would also make a really good dal to have over rice, with Indian breads, or on a baked potato (white or sweet) but you would need to let it down with a bit more liquid.


• 1 – 2 tablespoons of coconut oil
• 1 medium onion finely diced
• 3 cloves garlic minced
• 1 inch piece of ginger grated
• 2 carrots (medium) chopped reasonably small
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 2 teaspoons black mustard seeds (white would do just as well)
• 1 teaspoon chilli flakes
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric
• 6 cardamom seeds (crushed and seeds extracted)
• 6 oz (175g) red lentils
• 1 tin chopped tomatoes
• Around half a pint of water (this will depend on the lentils and may need to be topped up)
• 1 teaspoon salt (or to taste)
• A third to half a block of creamed coconut
• A little chopped coriander or flat leaf parsley


Heat the coconut oil and add the onion, garlic and carrots. Saute for a few minutes until softened, then add in all the spices and stir through the vegetables for a minute or two. Add in the lentils, tomatoes and water. Bring to a boil and simmer slowly for around 20-30 minutes until the lentils are really soft. Keep a close eye on the fluid level. You want the mixture to be thick (if you want it for a dip/spread). Finally, break up the coconut cream and still through the mixture until completely dissolved. Serve in a pretty bowl garnished with chopped coriander or parsley – both are good.