When I first started food blogging, I mainly did it to create a space where I could share recipes and what I know about food. It’s been a few months since the food blog is on, I have repeated old recipes and challenged myself to try something new. I also started to connect with other food bloggers on social media, with whom I share my passion for healthy food and cooking, and I find this incredible!
I really feel part of a community, where I get to share and learn from others too. This recipe is an example of this! And I discovered it thanks to Stachio.co, a website dedicated to a healthier lifestyle, including healthy food (I recommend to have a look at their page if you want to find more tips about healthy food, low-calorie meals and fitness!).
I publish here a variation of the original recipe, as I did not have all the listed ingredients: in fact, I used dried green lentils, instead of canned lentils; cardamom seeds, instead of turmeric powder; and whole cloves, instead of ground cloves.
Coconut Curry Lentils
Ingredients
Serve with
Instructions
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Firstly, cook the lentils in boiling water according to the instructions on your package (normally it takes 20-30 minutes).
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Heat the olive oil in a large pan, fry the onion and garlic, finely chopped. Add in all the spices and stir well. Fry for 5 minutes and let the onion infuse with the spices (add some water if needed).
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Add in the tomato sauce and stir it all together. Season with salt and pepper, and cook for 10 minutes.
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Add in the cooked lentils and combine (alternatively, you can add the lentils halfway through their cooking time and finish to cook them in the tomato sauce for 10-15 minutes, they will get more flavour!).
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Finally, add the coconut cream, and gently stir it in. Adjust salt if needed. Serve hot with some boiled rice and sprinkle some fresh parsley leaves.
