Coral lentil dahl
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 250 g coral lentils
- 250 g water
- 240 g coconut milk
- 200 g tomato purée
- 2 carrots
- 1 c. à soupe olive oil with a subtle flavour
- 1 onion
- 1 clove of garlic
- 1 c. a tablespoon of curry
- 1 c. turmeric coffee
- 1 c. ginger coffee
- Salt, pepper
- 1 a handful of spinach shoots
- A few coriander leaves (or parsley leaves)
Tip
In summer, swap the carrots for peppers! We recommend a mild olive oil for its smoothness and hints of (dried, ripe) fruit!
Instructions
- Rinse the lentils, then drain them.
- Peel and finely chop the onion and garlic. Wash, peel and dice the carrots into small cubes.
Sauté the onion for 2 minutes in mild-flavoured olive oil in a shallow casserole dish.
- Add the garlic and spices, fry for 1 minute, then add the diced carrots, red lentils, tomato purée, water and coconut milk. Season with salt and pepper and stir.
- Cook for 30 minutes, covered, over a medium heat, stirring occasionally. Five minutes before the end, add the baby spinach.
- If necessary, add a little of the cooking liquid.
- Serve piping hot with a few sprigs of parsley or coriander, perhaps with a side of rice.
Tip
In summer, swap the carrots for peppers! We recommend a mild olive oil for its smoothness and hints of (dried, ripe) fruit!
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