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.

Roellinger

This pepper mill, designed in collaboration with Olivier Roellinger, is inspired by the traditional Peugeot pepper mill with a handle and drawer. This pepper mill brings old-school charm as well a...

£84.99

Lentil Curry

For 4 portions:

Ingredients:

Cooking: