🧾Ingredients

• 150 g red lentils
• 1 minced onion
• 2 gousses minced garlic cloves
• 1/2 cuillère à café ground ginger
• 1 cuillère à soupe olive oil
• 1 cuillère à café turmeric
• 1 cuillère à café cumin
• 1 cuillère à café coriander
• 1 pincée chili
• 200 ml coconut milk
• 400 ml water
• 1 chicken bouillon cube
• 1/2 boites crushed tomatoes or one large diced tomato

👨‍🍳Instructions

1. 1

   Rinse the red lentils in cold water until the water runs clear.

2. 2

   Sauté the onion in a large pan or pot with the oil for 2-3 minutes over medium heat.

3. 3

   Add the garlic, ginger, and spices (turmeric, cumin, coriander, chili). Mix and heat for 1 minute to release the aromas.

4. 4

   Add the tomato and cook for another 2-3 minutes until it softens slightly.

5. 5

   Add the lentils, water, and coconut milk, then the bouillon cube. Salt, pepper, mix.

6. 6

   Simmer over low heat for 20 to 25 minutes, stirring occasionally. The lentils should be tender and the texture creamy. Add a little water if it's too thick.

7. 7

   Taste and adjust seasoning. Add a squeeze of lemon juice at the end of cooking for a fresh note (optional).