For 4 portions:

Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:

300gr coral lentils
2 yellow onions
4 garlic cloves
a small piece of fresh ginger
400gr of crushed tomatoes
50cl of coconut milk
50cl of vegetable broth
200gr baby spinach
3 tbsp olive oil
3 tbsp mild curry powder
1 tsp ground hot pepper (optional)
a handful of lightly crushed cashews
a few branches of parsley

Cooking:

Rinse and drain the red lentils. Peel the onions and finely chop them. Peel and degerm the garlic, then press it with the ginger.
Place the olive oil in a large pan and cook the onions. Once the onions are of a golden brown color, add the garlic cloves, ginger and spices. Cook for 2 minutes, stirring occasionally.
Add the lentils, crushed tomatoes, coconut milk and broth, mix well and simmer over medium heat for 30-40 minutes, stirring occasionally until the lentils are tender.
At the end of cooking, add the spinach leaves. Mix well, serve with basmati rice and sprinkle with crushed cashews and chopped parsley.

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$124.95

Lentil Curry

For 4 portions:

Ingredients:

Cooking: