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Lentils with Garam Masala, Coconut, and Pomegranate Seeds



1 lb. dried green lentils, rinsed and picked over (about 2 cups)

2 Tbs. vegetable oil

2-1⁄4 cups finely chopped red onions (about 1 large)

1⁄4 cup carrots, finely chopped (about 1)

2 Tbs. minced garlic

2 Tbs. minced fresh ginger

Scant 2 tsp. minced jalapeño (seeds and membranes removed)

1-1⁄2 tsp. garam masala

1⁄2 tsp. turmeric

1⁄4 cup plus 1 Tbs. mango chutney, such as Geeta’s

1⁄4 cup tomato paste

2 Tbs. all-purpose flour

6 cups low-sodium vegetable or chicken stock

3 Tbs. fresh-squeezed, strained lime juice

One 13-1⁄2-oz. can coconut milk (not low fat), shaken before opening

1⁄2 tsp. kosher salt

1⁄4 cup shredded unsweetened coconut

1 cup pomegranate seeds, for garnish

1⁄2 cup plus 2 Tbs. finely chopped, fresh cilantro leaves, for garnish

10 lime wedges, for serving

Naan, for serving (optional)



  1. Tip: To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
  2. Add the lentils to the slow cooker. 
  3. Heat the oil in a medium-size heavy saucepan over medium-high heat. When hot, add the onions, carrots, garlic, ginger, jalapeño, garam masala, and turmeric and sauté until the onions are softened, about 5 minutes. Whisk in the chutney, tomato paste, and flour and cook until the flour is no longer visible, about 1 minute.
  4. Add the stock and lime juice, raise the heat to high, and bring to a boil, whisking. Remove the pot from the heat and stir in the coconut milk. Pour over the lentils. Cover and cook on low until the lentils are tender, 6 to 8 hours. Stir in the salt and coconut. Garnish each portion with pomegranate seeds, cilantro, and a lime wedge, and serve.