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1 red onion, finely sliced

3 cloves of garlic, sliced

Thumb-sized piece of ginger, grated

1 tsp mustard seeds

2 heaped tsp garam masala

1 tsp turmeric

1 tsp cumin seeds

1-2 tsp chilli powder (optional)

250g red lentils

80g Mornflake Fine Oatmeal

1x 300g tin of chickpeas, drained and rinsed

1 x 400ml tin of coconut milk

700ml vegetable stock

120g baby spinach leaves

1 tbsp rapeseed oil

Small handful of fresh coriander

1 small fresh red chilli, sliced


In a large pan, heat the oil and add the finely sliced onion – sauté for 5-10 minutes until soft. Then add the garlic and continue to cook for a few minutes, stirring occasionally.

Add all the dry spices and stir well and cook for a couple of minutes. Tip in the lentils and stir with the onion and spices.

Pour over the vegetable stock and stir. Bring to the boil, then to a simmer.  Place a lid over the top of the pan and cook for 15-20 minutes.

Then add the chickpeas, coconut milk, spinach leaves and half the coriander.  Stir and cook for a further 10 minutes.

Remove from the heat. Scatter with more coriander leaves, fresh sliced chilli, a spoonful of coconut yoghurt and serve.

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