Although any kind of Lentils are my favorite way to get protein in my diet. I have to admit I’ve never tried French lentils until very late in my adulthood. Best part about them it’s the flavor; it’s nutty and peppery with earthly flavor. You can use them in soups, salad and curry. I tried them in a Coconut Curry with spinach and it’s a ONE-POT meal.
French Lentil Coconut Curry With SpinachCourse: MainCuisine: Indian
2 Tbsp olive oil
1 cup French Green lentils(Lentils de Puy), rinsed
3 cloves garlic, minced
1 tsp grated fresh ginger
1 tsp habanero, chopped
1 yellow onion, chopped
1 tsp turmeric
1 tsp red chili powder
1 Tbsp curry powder
1 tsp cumin-coriander powder
2.5 cups vegetable broth or water
1 cup coconut milk
3 cups fresh baby spinach
2 tbsp cilantro, chopped
1 Tbsp lime juice
Salt & pepper to taste
- Heat olive oil in a Dutch oven, add onion and continue to sauté over medium until the onion is soft and translucent. Add garlic, ginger and habanero over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
- Add all the dry spice powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth or water to the skillet. Stir and turn the heat up to medium-high and bring the broth to a boil. Once boiling, turn the heat down to low, and close the lid and let it simmer for 15-20 minutes, stirring occasionally.
- Now lentils should be tender (yet still hold their shape). Add coconut milk and stir to combine. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted.
- Stir in lime juice and chopped cilantro and mix well.