A warming treat for cooler, Autumnal evenings Serves 4 Suitable for Vegans Difficulty Moderate

Ingredients

• 1 rounded tbsp coconut oil
• 2 onions, peeled and finely sliced
• 2 cloves of garlic, peeled and crushed
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp dried chilli flakes
• 1 tbsp medium curry paste
• 300g dried red lentils
• 1 litre hot vegetable stock
• Handful of fresh flat leaf parsley, finely chopped
• Generous pinch of sea salt

Method

Step 1 In a large pan, heat the coconut oil until it becomes liquid. Add the sliced onions over a medium-high heat for 8-10 minutes, stirring occasionally to prevent sticking, until the onions are golden brown. Remove half of the cooked onions from the pan, and set them aside. Step 2 Add the garlic, turmeric, cumin and chilli flakes into the remaining onions and cook for 1 minute. Then stir in the curry paste until combined. Step 3 Pour in the red lentils and half of the stock, then simmer over a medium heat for 10 minutes. After 10 minutes, add in the remaining stock and simmer until the liquid has absorbed, stirring frequently to avoid sticking. Step 4 Remove from the heat and stir through the reserved caramelised onions and flat leaf parsley. Season to taste with sea salt. Serve hot. Shop Food & Drink Recipe created by Katy Beskow on behalf of Holland & Barrett. Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food, and fuss-free home cooking. As a vegan for 13 years, Katy has become adept at creating simple plant-based recipes without the hassle. She has 5 best-selling vegan cookbooks, including her latest, Vegan Fakeaway, released in July 2020. Check out Katy’s other delicious recipes: Apple Bircher Muesli or Vegan Lime Curd. Images by Luke Albert