This is a recipe taken from a book bought in France during the holidays. The title of the book is "Découvrir et cuisiner les produits bio". It was written by Julie Soucail and Dr Florence Solsona. The photos are simple but beautiful. They were taken by Fabrice Veigas.

This dish is quick to prepare. It needs to be served hot!

 

Ingredients (serves 4 people):
-300g red split lentils (lentilles corail, in French)
-200g plum tomatoes (I used chopped tomatoes as I didn't have any plum tomatoes. I don't think it makes a major difference.)
-50g carrots
-2 shallots
-1 teaspoon coriander seeds
-1/2 chicken cube
-1 tablespoon olive oil
-12cl coconut milk
-1 teaspoon ground ginger (although I'd rather use fresh ginger)
-1 cinnamon stick
-2 tablespoons grated coconut
-fresh coriander
-salt and pepper

 

Step-by-step instructions:

1. Drain the plum tomatoes. Peel the carrot and cut it into very small cubes. Slice the shallots. Crush the coriander seeds. Dilute half a chicken cube in 30cl boiling water.

2. In a pan sweat the shallots in a tablespoon olive oil. Then add the carrot and the coriander seeds. Add the lentils. Mix well. Add the coconut milk and stock.

3. Add the plum tomatoes, the ginger, the cinnamon stick and the grated coconut.

4. Mix well. Simmer for 15-20 minutes. Stir frequently.

5. Cut the coriander using scissors. Check whether it needs some salt and pepper.

6. Remove the cinnamon stick. Serve piping hot.