Jillian Mooney’s Lentil-Coconut Dish

ByJillian Mooney |


PREP: 10 mins


Difficulty: Easy


  • 300g red lentils
  • 1 TBS olive oil
  • 1 large onion chopped roughly
  • 2 garlic cloves, crushed
  • 3 teaspoons mustard seeds (black or yellow)
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric powder
  • 1 400gram can chopped tomatoes
  • 750ml vegetable stock
  • 1 medium carrot
  • 1 medium white potato
  • 125 ml coconut milk


Rinse lentils. Heat oil in large pan and sauté onion and garlic for 5-10 mins, until onion is soft. Add seeds and turmeric and cook, stirring until seeds start to pop. Add chopped tomatoes, stock, carrot, potato and lentils. Simmer covered for about 30 mins until veggies are tender.

Add coconut milk and stir through over low heat.


Tip:  Can freeze in portion sizes


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Meet the Author

Jillian Mooney
Jillian is passionate about helping people reach and surpass their goals whether that is completing an endurance race or simply feeling better about health and nutrition. Her Bachelor degree is in Sport Studies. Her Masters degree is in Nutrition, she is also an Internationally Certified Life Coach with over 20 years experience in supporting athlete performance and nutrition. Email Jill