1 h

Puy lentils and seasonal veg curry

Name: Puy lentils and seasonal veg curry
Cook time: 1 h
Yield: 4
Ingredients: 150.00 g Puy Lentils PDO; 400.00 ml coconut milk; x 2.00 carrots; x 2.00 Celery stalk; 200.00 g Fresh spinach; x 1.00 Cévennes Sweet Onion PDO; 1.00 tsp Madras curry; 1.00 cm fresh ginger; 1.00 pinch flaked chili (optional); 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; Salt; Fresh coriander

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

Ingredients For

Puy Lentils PDO

150 g See the article
coconut milk 400 ml
carrots x 2
Celery stalk x 2
Fresh spinach 200 g
Cévennes Sweet Onion PDO

x 1 See the article
Madras curry 1 tsp
fresh ginger 1 cm
flaked chili (optional) 1 pinch
Vallée des Baux-de-Provence Olive Oil PDO

2 tbsp See the article
Salt
Fresh coriander

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Preparation

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.

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.

©Laura Jalbert Jaja Food Studio

Add the coconut milk and simmer for another 10 minutes.

©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!