John Myers
Yellow Lentil Valley La Divina
The perfect yellow lentil valley la divina recipe with a picture and simple step-by-step instructions.
- 250 g Yellow pilaster strips, dried
- 1 piece Leeks / leeks
- 3 piece Waxy potatoes medium-sized
- 250 ML Koskosmilk
- 0,5 Fresh coriander and parsley
- 0,5 Turmeric root, ginger root, 2 stems peeled lemongrass, 1 clove of garlic
- 1 piece Organic lemon, zest and juice
- Coriander, allspice, cumin, cayenne pepper, salt, pepper
- Wash the lentils well in a colander. Prepare a paste from peeled ginger, turmeric, garlic and lemongrass in a hexler with a little oil. Wash the leek and cut into fine rings, halve again. Peel and finely dice the potatoes.
- Roast the spice paste and the spices (coriander, allspice, …) in a little coconut oil until they smell fragrant. Now add the sliced leek, stir. When the color has taken off, add the lentils and pour coconut milk and a little water (if necessary). Simmer on a low flame for about 25 minutes. Halfway through, stir in the potato cubes. Add liquid as needed. At the end, season with salt, pepper, lemon zest and juice, stir in the chopped herbs.
- Tastes great with white bread, basmati rice, a salad or whatever else you can think of. You can of course replace the potatoes with pumpkin, zucchini, carrots, it should enrich the dish a little. It’s great to set up, lasts a long time, and is really straightforward. Sprinkled with a little black sesame, of course, it looks the most beautiful.
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