Green lentil curry, Paris mushrooms, butternut, coriander

  1. Peel the ginger, cut it into thin slices. Cut the mushrooms into quarters. Clean the squash and cut it into large cubes.
  2. Rinse both types of lentils with clean water in a colander. Pour salted water into the pan (consider 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 them to the pot on the heat. Mix coconut milk and green curry. Mix with a spatula, then add: ginger, lime zest and juice, basil, squash pieces, mushrooms, sugar and minced garlic. Lcook another 20 minutes under the lid, stirring occasionally, then leave for 15 minutes under the lid, removing from the heat. Lentils should be tender.
  4. Adjust seasonings if necessarythen add very thin red onion rings, serve with a few coriander leaves as garnish.
  5. Good to know: Green, coral or light, lentils have many benefits for our health. They are low in fat excellent source of vegetable protein, iron and fiber, vitamin B9. To enjoy rice to complete the consumption of amino acids.

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