Puy lentils
1 h

Puy lentils and seasonal veg curry

Everything you need: nourishing Puy lentils, exotic coconut milk, warm spices and whatever veg you have at hand.

Rate this recipe! 874
Average: 3.7 (42 votes)

Ingredients For

  • Puy Lentils (PDO)
    Fruits & Vegetables
    PDO Puy Lentils
    150 g See the article
  • 400 ml
  • x 2
  • x 2
  • 200 g
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
  • 1 tsp
  • 1 cm
  • 1 pinch
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tbsp See the article

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.

©Laura Jalbert  Jaja Food Studio
  • In a large pan on medium heat, cook the onion with oil, Madras curry, chili and grated ginger until the onion is soft.

  • ©Laura Jalbert Jaja Food Studio

    Add the carrots and the celery and cook for 10 minutes.

  • Add the coconut milk and simmer for another 10 minutes.
    ©Laura Jalbert Jaja Food Studio
  • ©Laura Jalbert Jaja Food Studio

    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!

  • ©Laura Jalbert Jaja Food Studio

    Savoy cabbage
    Savoy cabbage
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe