Quality proteins, warmth and exotic pleasure as a bonus
Ingredients for 4 people
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- 200 g coral lentils
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 piece fresh ginger (about 2 cm), grated
- 1 can peeled tomatoes (or 2 fresh tomatoes, diced)
- 400 ml coconut milk (optional for a creamier version)
- 1 CS vegetable oil
- 1 CC cumin seeds
- 1 CC turmeric
- 1 CC curry powder
- 1 CC garam masala (optional)
- Salt and pepper
- Fresh coriander for garnish (optional)
Rinse the coral lentils in cold water until the water runs clear. In a large frying pan or saucepan, heat vegetable oil over medium heat. Add cumin seeds and sauté until they begin to crackle (about 1 minute).
Add onion, garlic and ginger. Sauté for about 3-4 minutes, until onion is soft and golden.
Add turmeric, curry powder and garam masala (if using). Mix to coat the onions with the spices, then sauté for about 1 minute to develop the aromas.
Add the peeled tomatoes (or diced tomatoes) and cook for 5 minutes, crushing the tomatoes to obtain a thick sauce.
Add the coral lentils, stir, then pour in the coconut milk (or water for a lighter version) and about 200 ml of water. Add salt and pepper to taste.
Cover and simmer over low heat for about 20-25 minutes, stirring occasionally, until the lentils are tender and the mixture is creamy. Serve hot, garnished with fresh coriander and basmati rice, naans or chapati bread for a complete and balanced meal.