Rinse and drain the coral lentils. Peel the onions and chop them finely. Peel and degerm the garlic and press it with the ginger.
Dilute the vegetable stock in 50 cl of hot water.
Heat some olive oil in a large frying pan and fry the onions.
Add the garlic cloves, the pressed ginger and the spices. Leave to cook for a few moments.
Add the lentils, chopped tomatoes, coconut milk and stock, mix well and simmer for 20 minutes while stirring.
At the end of the cooking time, add the lemon juice and the spinach shoots. Mix well and serve with basmati rice.
300 g of coral lentils
2 yellow-seeded onions
2 garlic cloves
2cm of fresh ginger
50cl of coconut milk
50 cl of vegetable stock
200 g of spinach greens
1 tablespoon of olive oil
1 teaspoon of curry
2 teaspoons of turmeric
The juice of 1 lemon