1. Cook red lentils in a large pot of boiling water for 10 minutes.
2. Drain lentils and put into blender
3. Add Kara Classic UHT Coconut Milk, garlic, coriander, lemon juice, cumin powder, sweet pepper powder, olive oil and salt and pepper.
4. Blend until smooth.
5. Pour into a bowl and chill in the fridge for 2 hours.
6. Garnish with chopped corriander and serve.
250 grams red lentils (LENTR)
50ml Kara Classic UHT Coconut milk (CM200)
1 peeled glove of garlic or crushed garlic (GARLC200)
4 srpigs of fresh corrainder
1/2 lemon juiced
1 x teaspoon curry powder (CURRYPM)
1 x teaspoon Cumin powder (CUMGPP)
1 x teaspoon sweet pepper powder (CAYPEP)
1 x tablespoon olive oil (OLIOE)
Salt and Pepper to taste
1 x sprig chopped corriander for garnish
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| LENTR | Lentils red footballs | $0.00 | |||
| CM200 | Coconut milk uht kara | $0.00 | |||
| GARLC200 | Garlic crushed small pottle essente **Ambient** | $0.00 | |||
| CURRYPM | Curry powder mild essente stand up pouch | $0.00 | |||
| CUMGPP | Cumin seeds ground essente stand up pouch | $0.00 | |||
| CAYPEP | Cayenne pepper powder | $0.00 | |||
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 |
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