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Curried Lentils – excellent with lamb and freshly baked bread

A guest has been trying to recreate a dish she tasted with us back in October 2014 but has admitted failure at all attempts, despite her perseverance!

Our Brasserie is one of the best restaurants in Loch Ness and a hot favourite has definitely been our shoulder of Black Isle lamb and on this occasion in 2014 we served it with curried lentils.

As a last resort our frustrated guest has decided to contact us for the recipe and we have been delighted to help!  If anyone else would like a recipe from our Loch Ness restaurant, please get in touch on

Our Brasserie is open 6:00pm – 8:30pm, Tuesday – Saturday until 5th April when it’ll be open all week – catering for all events and occasions.  We look forward to welcoming you soon.

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Curry Sauce

1 stick                    cinnamon

2tbsp                      Madras curry powder

1tbsp                      tomato purėe

400ml                    coconut milk

1tsp                        cumin seeds (lightly crushed)

1tsp                        cayenne pepper

2tsp                        coriander seeds (lightly crushed)

2tsp                        turmeric powder

3                              medium carrots, peels & roughly chopped

2                              medium onions, roughly chopped

400ml                    chopped tomatoes

2                              cloves of garlic, peeled & sliced

Puy lentils as required (no need to soak)

Dry fry spices in a hot pan to release the aromas.  In a separate pan sweat the onions, garlic & carrots – then add the spices, then the chopped tomatoes, followed by the coconut milk.

Cook for 25mins, remove the cinnamon stick then blitz and strain.

Check the seasoning

Cook the lentils in ham stock with onion, thyme and garlic for approximately 20mins.  Strain then stir in the curry sauce to the desired consistency


Play around with the spices until you get the flavour you require

To book one of the best Loch Ness restaurants in the Highlands, call us on 01456 459250 to book a table and then sample our menu offering some great local produce.

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Post by Sean Kelly

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