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Curried Green Coconut Lentils
40 minServes 4Nutri-Score A€
A
40 min
40 minCurried Green Coconut Lentils
what you need
Ingredients
Puy lentils (rinsed, soaked in cold water for a few hours if possible)Pantry250 g- coconut milk (full-fat, tinned)Pantry400 ml
spinach (washed)Produce150 g
onion (finely chopped)Produce1 piece
garlic (crushed)Produce3 pieces
fresh ginger (grated)Produce20 g
curry powder (1 tsp)Spices2 g
ground cumin (1 tsp)Spices2 g- ground coriander (1 tsp)Spices2 g
- vegetable stock (hot)Pantry600 ml
- baking soda (a pinch, to soften the lentils)Pantry2 g
olive oil (1 tbsp)Pantry15 ml
lemon juice (freshly squeezed)Produce15 ml
salt (to taste)Spices4 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
383kcal
- Carbs
- 36 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Saucepan
Frying pan
Blender
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Blend in the greens
- Add the spinach and blend until the stew turns a vibrant green.
- Stir in the lemon juice and serve.
most cooked first