Cosy up with this warming, earthy dinner where the sweetness of the carrots sits beautifully with the creamy lentils.
This vegan dinner recipe will be a midweek favourite in no time at all, thanks to the team at Riverford for sharing it!
It’s great for a leftover fridge raid with some store cupboard staples and includes carrots – which are packed with potassium, vitamin C, manganese, vitamin A.
Plus the red lentils are a powerhouse for plant based protein as they’re full of iron, magnesium, potassium and zinc.
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500g carrots, peeled and chopped into angled pieces
2 onions, cut into wedges
1 tbsp garam masala
oil for frying and roasting
1 chilli, deseeded and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp black mustard seeds
1 tbsp curry leaves
2 tbsp medium curry powder
150g red lentils, rinsed well
400ml tin coconut milk
2 tomatoes, roughly chopped
1 bunch coriander, leaves and stalks chopped
salt and pepper
- Preheat oven to 220°C/Gas Mark 8.
- Place the carrots and onions in a roasting tin, add the garam masala and 2 tablespoons of oil. Season well and roast for 25 minutes, until the carrots are tender but toothsome and coloured at the edges. Turn once or twice during cooking.
- Heat 2 tablespoons of oil in the saucepan and add the halved chilli, garlic, mustard seeds and curry leaves. Fry gently for 1 minute until the mustard seeds start to pop.
- Tip in the curry powder, lentils, coconut milk, tomatoes and 150ml of water. Bring the lentils to the boil, spoon off any scum that rises to the surface and leave to simmer for about 25 minutes, until the lentils have softened. Add more water if they start drying out; you want a loose, porridge-like consistency.
- Put a frying pan on a medium high heat. Brush the flatbreads with a little oil on both sides. Cook them in the pan, one at a time, until lightly coloured on both side. They should take about 1 minute each
- When the lentils have cooked, season them well to taste. Fold in half the chopped coriander.
- Serve the lentils in a shallow bowl. Spoon the roasted carrots and onions on top and finish with the remaining coriander and the warm flatbreads.