9dfd361 98567 3215500 - Recipes from around the world Red lentil dhal: Mathilde Thomas' recipe - Le Monde 9dfd361 98567 3215500 - Recipes from around the world Red lentil dhal: Mathilde Thomas' recipe - Le Monde

For 4 people

2 onions, 2 carrots, 1 zucchini, 300 g of red lentils, 250 g of organic tomato pulp, 200 ml of organic coconut milk, 1.5 tbsp. to c. curry powder, 1 tbsp. to c. mustard seeds, 1 tbsp. to c. of cumin, 2 cloves of garlic, 1 lemon, spinach, ginger, coriander.

Peel and mince the onions and a small piece of ginger. Cut the carrots into small cubes. In a large sauté pan, brown carrots, onions and ginger in olive oil over medium heat. Add a little water, cover and let brown.

Cut the zucchini, add it to the preparation, mix and pour a little water. Cover and cook for 5 minutes so that the vegetables lightly brown.

Add to the sauté pan red lentils, tomato pulp and 2 glasses of water. Cover, stirring regularly. Add the mustard seeds and cumin.

If all the water has been absorbed and the lentils are undercooked, add a little water. The lentils must be al dente to finish cooking in the coconut milk.

Pour in the coconut milk, add the curry, salt and cook for 5-10 minutes.

Serve and finish the dish with fresh coriander leaves.

Camille Labro

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