Lentil Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
My go to weeknight dinner has to be this lentil laksa, and I'm so excited to share it with you. What I love most is how quickly it comes together, ready in under 45 minutes from start to finish. Red lentils are absolutely wonderful because they're packed with plant based protein and fiber, keeping you full and satisfied for hours. The beauty of this recipe is that it's genuinely affordable and uses ingredients you probably already have on hand. One bowl delivers all that creamy coconut richness and aromatic spice you crave from a proper laksa, but made lighter and more wholesome with hearty lentils instead of meat. Trust me, once you make this, you'll be craving it again and again.
Ella x
Ingredients
- 200 gred lentils
- 400 mlcoconut milk
- 800 mlvegetable stock
- 4 tablespoonslaksa paste
- 1onion(finely sliced)
- 3garlic cloves(minced)
- 15 gfresh ginger(grated)
- 30 mllime juice
- 150 gspinach
- 200 grice noodles
- 2 tablespoonsvegetable oil
- salt and pepper(to taste)
- 15 gfresh coriander(chopped)
- 50 gcrispy fried shallots
Detail level
Instructions
- 1
Cook the rice noodles according to package directions, drain well, and set aside.
Tip: Preparing noodles first prevents them from becoming mushy in the hot broth.
- 2
Heat oil in a large pot over medium heat. Sauté the sliced onion until softened, about 3 minutes.
- 3
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Tip: Stir constantly to prevent burning.
- 4
Stir in the laksa paste and cook for 2 minutes, allowing the spices to bloom and release their flavours.
- 5
Pour in the vegetable stock and coconut milk, bringing the mixture to a gentle simmer.
Tip: Stir well to combine the paste evenly throughout the liquid.
- 6
Add the red lentils and simmer for 15-18 minutes until they are completely tender and beginning to break down slightly.
Tip: This creates a naturally creamy texture without added thickeners.
- 7
Stir in the fresh spinach and lime juice, cooking for 2 minutes until the spinach wilts and the flavours meld.
- 8
Season with salt and pepper to taste. Divide cooked noodles into bowls and ladle the hot laksa over the top.
- 9
Garnish generously with fresh coriander and crispy fried shallots before serving.
Tip: The fried shallots add essential crunch and a savoury depth to each spoonful.
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