Lucy Di Marino

Spiced Coconut Lentils

Warming, hearty and delicately spiced, these lentils are perfect enjoyed alone, with grains or pseudograins or flatbread.

Makes Two Servings



1 tbsp ground turmeric
1 bay leaf
2 tbsp creamed coconut
175 g split yellow lentils
1000 ml water


½ tsp fenugreek seeds
½ tsp fennel seeds
½ tsp ground coriander seeds
½ tsp garam masala
½ tsp ground ginger
1 tsp ground Ceylon cinnamon
1 tsp garlic powder
1 tsp onion powder
1 tsp rock salt
1 bay leaf
460 ml water


Add the lentils to a pan with the bay leaf, turmeric and water, bring to a boil and reduce to low heat. As the water evaporates, increase to medium heat and continue cooking until the water has evaporated fully and the lentils are fully cooked and like a thick soup in texture.

Blend the sauce ingredients apart from the bay leaf until smooth, transfer to a pan with the bay leaf and bring to a boil. Boil for 10 minutes, stirring occasionally then remove from the heat.

Once the lentils are cooked, remove the bay leaf, stir in the creamed coconut and then the sauce with the bay leaf removed.

Season with salt and pepper and serve with a spritz of lime or lemon juice.