Step 1

Rinse the lentils over cold running water. Put them in a pot with 645 ml of water and bring it to a boil uncovered. It will take roughly 30 - 32 minutes to cook through. The lentils should not get to the point where they are overly soft and breaking apart so keep an eye on them after the 25-minute mark. Take them off the fire when ready and sieve out any excess water if any.

Step 2

Heat the oil in a non-stick pot over medium heat and sauté the onions for 2 minutes or until translucent.

Step 3

Add the bell peppers and sauté for a further 1 minute or until softened then add in the carrots. Stir occasionally for 5 minutes.

Step 4

Pour in the Passata, salt, half of the stockpot, or 150ml of vegetable stock if using. Stir, reduce the heat cover, and leave to simmer for 12 minutes.

Step 5

Finally, add the lentils, raisins, and coconut milk to simmer, covered on low heat for 10 minutes.

Step 6

Serve