Makes: 4 servings
- 200 g (7 oz) red lentils
- 500 g (17.6 oz) carrots
- 1 onion
- 1 tablespoon tomato paste
- 1 cube of plant broth
- 1 teaspoon curry
- 20 cl of coconut milk
- Salt, pepper
1. Peel the onion and carrots, cut them roughly.
2. Put carrots, onion, red lentils and broth in a saucepan and cover with water.
Bring all to a boil and cook for 15 minutes (the pieces of carrots must be tender).
3. Salt, pepper, add the curry, then mix well. Add the coconut milk and stir to mix.
Recipe by Cook with Love
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