One more very cool lentil recipe on the blog! I already got a coconut milk lentil soup recipe but here is a very creamy curry. Full of delicious spices, a few spinach and some creamy coconut milk. During Winter, I usually go for canned tomatoes and in the summer I use fresh ones! Serve it over rice and you got a very satisfying and complete meal.

One more vegan recipe because it is important for the whole world to see that vegan cuisine is not tasteless steamed veggies, it's more than that, it's delicious and full of flavors. I like doing curries with various legumes, it's delicious and it can be kept a good 3 days in the fridge with no problem.

Creamy lentils and spinach curry (serves 4) :

• 300g uncooked green lentils
• 400ml coconut milk
• 700ml vegetable stock
• 400g tomatoes
• 1 onion
• 3 garlic cloves
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 2 handfuls spinach
• 10 cilantro leaves
• Salt and pepper
• 1 tbsp oil

Mince the onion finely. Mince garlic cloves.

In a big pot, heat the oil.

Add the onion, garlic, cumin, turmeric, curry powder and chopped cilantro to the pot.

Season with salt and pepper.

Let it cook while stirring occasionnally until the onions are translucent.

Add lentils, tomatoes, stock and coconut milk.

Bring to a boil then lower the heat to medium-low. Let it cook with a lid on for 30 minutes.

When lentils are done, add spinach to the pot and let it cook uncovered for 10 more minutes.

Serve over rice!