Green lentil curry, Paris mushrooms, butternut, coriander

  1. Peel the ginger, cut into thin slices. Cut the mushrooms into quarters. Peel and cut the pumpkin into large cubes.
  2. Rinse both types of lenses in a colander with clean water. Pour salted water into the pan (read twice the volume of lentils), add turmeric. Bring to a boil, then simmer over medium heat for 15 minutes.
  3. Drain the lentils almost completely, then return the pan to the heat. Stir in coconut milk and green curry. Mix with a spatula and add: ginger, lime zest and juice, basil, pumpkin pieces, mushrooms, sugar and minced garlic. Lcook another 20 minutes under the lid, stirring occasionally, then leave off the heat with the lid on for 15 minutes. The lenses should be soft.
  4. Adjust the seasoning if necessarythen add very thin rings of red onion, serve with a few coriander leaves for decoration.
  5. Good to know: Green, coral or blonde, lenses have many benefits for our health. They are low in fat excellent source of vegetable protein, iron and fiber, vitamin B9. Enjoy with rice to complete amino acid absorption.

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