Green lentils with coconut milk from Tanzania

4 servings



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!)