For 6 persons

250 g of green lentils from Le Puy
4/5 carrots (about 450g)
1 yellow onion
2 cloves of garlic
100 ml of coconut milk
1 cm of fresh ginger
2 tablespoon curry powder
1 spring onion
1 tablespoon olive oil
500 ml of water (approximately)
salt and pepper from the mill

Wash and peel carrots. Cut them into small cubes.
Peel the ginger, garlic and onion and chop them very finely.
In a frying pan, heat the olive oil and add the ginger, garlic and onion. Cook for 2 minutes over medium heat.
Add curry powder and carrots, mix well. Then pour the lentils into the pan and cover with water (I used about 500ml of cold water).
Bring to a boil, then cover and cook for 30 minutes over low heat.
After 30 minutes, add the coconut milk, salt and pepper and continue cooking for 15 minutes, covered. The lentils must be cooked but not boiled ^^
Serve with basmati rice and homemade naans.

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