That Sugar Movement


Red Lentils (with a bit of yum)

  • Red Lentils (with a bit of yum) - Serves Serves: 2-3
  • Red Lentils (with a bit of yum) - Prep Time Prep Time: 5 minutes
  • Red Lentils (with a bit of yum) - Cook Time Cook Time: 40-50 minutes

Even when it’s simple, a meal should have that little something special to make it appealing, that little bit of ‘yum’.

It could be the crunch of nuts or the silkiness of a finishing touch of olive oil. In this case, an ordinary bowl of lentils is transformed by creamy yoghurt and the addictive flavour of caramelised onions.

This is a great weeknight meal – the only chopping involved is one onion and the rest is a cinch. It’s also a nourishing dish for toddlers and the lentils on their own will freeze well.


  • 1tbsp - olive or coconut oil
  • 1 - onion, finely sliced
  • 1 tsp - yellow mustard seeds
  • 250g - whole red lentils
  • 1L - vegetable or chicken stock
  • 1tsp - smoked sweet paprika
  • 200 mL - yoghurt, dairy or coconut, unsweetened
  • salt and pepper, to taste


  1. Heat the oil in a large saucepan over medium heat. When hot, add the onions and mustard seeds.
  2. Keep the onions moving from time to time to stop them sticking to the pan. Cook for 5-10 minutes until completely soft and a bit sticky. Use a slotted spoon to remove and set aside.
  3. In the same pan add the lentils and stir to coat in the residual oil.
  4. Pour in the stock and add the paprika. Bring to a gentle simmer and cook for 30-40 minutes until the lentils are tender, adding an extra splash of water towards the end if you need to. At this point, season with salt and pepper.
  5. To serve, divide the lentil mixture into bowls, top each with a dollop of yoghurt, some onions, and finish with a drizzle of olive oil.

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That Sugar Movement