- Fry the ground coriander, fresh ginger and spring onions in the coconut oil until sizzling and releasing a fantastic smell.
- Stir in the lentils, add 250ml of water, and simmer for 20 minutes.
- Add the coconut milk and simmer for a further 20 minutes.
- Remove from the heat and add the lime zest and juice, lime leaves, coriander leaves and mint leaves, along with a pinch of salt. Leave to stew for 15 minutes, before serving with rice or noodles.