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Curried Green Coconut Lentils
Plat

Curried Green Coconut Lentils

40 minPour 4Nutri-Score A€
par @christinasots_4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • Puy lentils (rinsed, soaked in cold water for a few hours if possible)Épicerie250 g
  • coconut milk (full-fat, tinned)Épicerie400 ml
  • spinach (washed)Fruits et légumes150 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes3 morceaux
  • fresh ginger (grated)Fruits et légumes20 g
  • curry powder (1 tsp)Épices2 g
  • ground cumin (1 tsp)Épices2 g
  • ground coriander (1 tsp)Épices2 g
  • vegetable stock (hot)Épicerie600 ml
  • baking soda (a pinch, to soften the lentils)Épicerie2 g
  • olive oil (1 tbsp)Épicerie15 ml
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • salt (to taste)Épices4 g
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

383kcal

Glucides
36 g
Protéines
16 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Blender

pas à pas

Préparation

  1. Soak and cook the lentils

    • Rinse the Puy lentils and soak them in cold water for a few hours if possible.
    • Cook the lentils in water with a pinch of baking soda until tender, then drain.
    Étape 1

  2. Build the aromatic base

    • Soften the onion in the olive oil in a frying pan.
    • Add the garlic, ginger, curry powder, cumin and coriander and fry until fragrant.
    Étape 2

  3. Simmer the stew

    • Add the cooked lentils, coconut milk and vegetable stock.
    • Simmer gently until thickened and creamy, then season with salt and pepper.
    Étape 3

  4. Blend in the greens

    • Add the spinach and blend until the stew turns a vibrant green.
    • Stir in the lemon juice and serve.
    Étape 4
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