1 Spanish onion
1 T sunflower oil
3 garlic cloves
3 cm fresh ginger
200 g Puy Lentils
600 ml vegetable broth
1 t curry powder
400 ml coconut milk
salt, freshly ground white pepper
juice of ½-1 lemon (for taste)
1 bunch cilantro (alternative: Italian parsley)
Peel onion and garlic. Coarsely cut onion into cubes; chop garlic into fine cubes. Peel ginger and chop finely.
Heat sunflower oil in a pot and sauté onion until brown at medium heat (about 5 minutes). Add garlic, ginger and curry powder and allow to roast briefly. Add lentils followed by coconut milk and vegetable broth and leave to cook (about 20-30 minutes) at medium-low heat until lentils are cooked through. Season to taste with salt, pepper, and lemon juice/
Chop cilantro/parsley and garnish before serving.
Translation by Sara Friedman, Portland, OR (thank you, Sara!)