1 cup McKenzie's Australian Red Split Lentils 1 tbs vegetable oil 1 medium onion, diced 1 clove garlic, crushed 1 tsp McKenzie's Chilli Paste 1 tbs stock powder 2 cups water 400ml can coconut cream 1 tbs Clive Of India Authentic Curry Powder 100g spinach

Step 1

Rinse lentils as per on pack directions and set aside. Add oil to a large saucepan or stock pot with a lid. On medium heat, sauté onion for 4-5 minutes without browning. Add garlic, chilli paste and cook for 1 minute.

Step 2

Add stock powder, water, coconut cream, curry powder and red split lentils. Stir and cover. Simmer gently for 20 minutes, stirring occasionally until the lentils are soft and cooked through. If dry, add ½ cup more water if necessary. Add spinach before serving.

Garnish with fresh lemon slices and thyme.

Red Split Lentil Coconut Curry