For 6 persons

100g of green lentils from Puy
100g of coral lentils
1 onion
1 clove of garlic
1 small can of tomato paste
1 good pinch of cumin
3 cardamom pods
1 cinnamon stick
1 pinch of turmeric
3cs of rice flour (see more)
2 tablespoons of olive oil
For the sauce
12.5 cl of coconut milk
2 ccs of lime juice (yellow for me)
1 vegetable stock cube
Can of tomato coulis (about 250g)

Put the lentils in a saucepan with all the spices, tomato paste, onion and garlic, peeled and roughly chopped. Cover with water, bring to a boil (gentle), cook for 30 minutes, stirring occasionally. Check lentils for doneness and add water if necessary.
Drain and blend after removing the cardamom and cinnamon. You can return the mixture to the pan and dry the dough.
Bread the dumplings with the rice flour, then brown them in a pan with a little oil.
Prepare the sauce in a saucepan, add all the ingredients and 30 cl of water and reduce until you obtain a smooth sauce.
Serve hot with the patties

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