Beluga lentils got their name from their resemblance to beluga caviar: jet black colour and round shape. In this exotic recipe, they are combined with a bunch of spices, coconut cream and spinach.
Read also:
Ingredients
-
,
- 1 onion, cut into cubes ,
- 2 cloves of garlic ,
- 5 g (the size of a dice) ginger, coarsely ground ,
- 200 g beluga lentils (cooked for 20 minutes) ,
- 1 tablespoon curry ,
- 1 teaspoon cumin ,
- 1 tablespoon turmeric ,
- 1 tablespoon ground red hot chili pepper (or chili flakes) ,
- 1 cup coconut cream ,
- 300 g spinach ,
- A bit of salt ,
- ½ lemon ,
- Extra virgin oil for the frying
Instructions
-
,
- Place the onion, the garlic and the ginger into a blender and blend until all three ingredients are evenly distributed. ,
- Add a teaspoon of olive to a pan and heat it up over medium heat. ,
- Add the curry, the cumin, the turmeric and the ground red hot chili pepper and cook for 2 minutes. ,
- Add the onion mix and sauté for 4-5 minutes. ,
- Add the coconut cream and the lentils and simmer for 3 minutes. ,
- Season with salt and squeeze on top of it the lemon, then add the spinach. ,
- Keep on cooking until the spinach has wilted. ,
- Optionally, serve with rice.
