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Everything you need: nourishing Puy lentils, exotic coconut milk, warm spices and whatever veg you have at hand.
Ingredients For
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400 ml
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x 2
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x 2
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200 g
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1 tsp
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1 cm
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1 pinch
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Preparation
1
First, cook the lentils: rinse and place them in a pot with a large amount of cold unsalted water and cook for 20 to 25 minutes. Then drain and rinse them with cold water. Set aside. For a quicker version, you can buy ready-to-eat Puy lentils and skip this step.
Thinly peel and chop the onion, grate the ginger, peel and cut the carrots and celery stalks, rinse the spinach.
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2
In a large pan on medium heat, cook the onion with oil, Madras curry, chili and grated ginger until the onion is soft.
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© ©Laura Jalbert Jaja Food Studio
3
Add the carrots and the celery and cook for 10 minutes.
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© ©Laura Jalbert Jaja Food Studio
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© ©Laura Jalbert Jaja Food Studio
4
Add the cooked Puy lentils and the baby spinach and stir for 2-5 minutes. Adjust the seasoning with salt and spices to taste. Serve immediately with some fresh coriander on top!
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© ©Laura Jalbert Jaja Food Studio