Chef and cookbook author Melissa Hemsley has donated her Quick Coconut Lentils recipe to help fight food waste at home. Search #FelixFakeAways for more inspiration.
The Felix Project is on a mission to tackle food waste and hunger in London. We rescue good food that is at risk of being wasted and uses it to feed people in need.
And this classic takeaway recipe is the perfect way to use up the leftovers and pantry items kicking around your kitchen. So let's get started!
Pickled onions makes everything better and this is a fast, cheap and cheerful dinner. Red lentils are tender in less than 20 minutes so they are always on standby at mine. Pop any leftovers in the freezer so you’ve always got something lovely to look forward to.
2 tbsps ghee or coconut oil
1 tbsp ground cumin / 2tsp cumin seeds
1.5 tsp ground turmeric
1 tsp mustard seeds
1 tsp fennel seeds
2 large onions, thinly sliced
3 fat garlic cloves, finely chopped
1.5 inch ginger, finely chopped
500g red lentils
1.2 litres veg stock or chicken broth
400ml full fat coconut milk
Pinch chilli flakes or fresh red chilli
2 large handfuls of coriander, stems finely chopped
Salt & pepper
For pickled onions:
2 red onions, halved and very finely sliced
Juice of 2 limes and some zest
Good pinch sea salt
If you try this recipe, we'd love to see! Snap a pic and be sure to tag #FelixFakeAways on social.