Indian Creamy Lentils

Creaminess in this curry comes from almond milk which goes well with these lentils. Red lentils are such a versatile food. Rich in Iron, they are a great thickener into any soup, curry or stew. And with their high fibre content they'll keep your belly full while saving calories at the same time.

Prep Time: 10 min

Cooking Time: 25 minutes

Serves 4


  • 1 onion chopped
  • 6 garlic cloves crushed
  • 1 inch ginger crushed
  • 12 cherry tomatoes halved
  • 1 cup red lentils
  • 1 cup cooked chickpeas drained no salt/sugar added (420 gr tin)
  • 3 handfuls chopped kale
  • 2 tbs medium curry powder (I use Tesco brand)
  • 2 tsp ground cumin
  • 1 – 1.5 cup almond milk (unsweetened)
  • 1 – 1.5 cup water
  • Juice from 0.5 lemon


Cook the onions, garlic and ginger in bit of water for 5 minutes until they start to release their aromas. If they start to stick in the process, just add a tablespoon of water at times. 

Then add spices with a drop of water and cook for another 2 minutes. 

Add red lentils, water and milk, bring to boil and simmer for 10 – 15 minutes until lentils are almost done. You may have to add more liquid while they are cooking as it’ll evaporate and the lentils will soak it up. Also, mix occasionally to prevent the lentils from sticking to the bottom of the pot and the milk from running out. 

When the lentils are almost soft, add chopped kale, cherry tomatoes and chickpeas and cook for another 5 minutes until all soft. 

Take off the heat, mix in lemon juice and enjoy.