Lentil Curry with Almond Flour

Ingredients (for 4 people):

360 g Dupuis lentils

2 tablespoons sunflower oil

1 large onion, diced

1 winter carrot, in pieces

2 teaspoons cumin seeds

2 teaspoons mustard seeds

2.5 cm fresh ginger, grated

2 teaspoons turmeric (yellow root)

1 teaspoon chili powder

1 teaspoon Garam Masala

1 can diced tomatoes

4 dl coconut milk

25 g flaked almonds, toasted

4 tablespoons coriander, chopped

Preparation of the lentil curry

1. Put the lentils in plenty of boiling water, 2 cm under water, and bring to a boil.
2. Boil for 15 minutes and place in the Ecostoof for 1.5 hours. Now you can do your other grocery shopping or something else.
3. Meanwhile, heat the oil in a pan and fry the onion.
4. Add the carrot and herbs (except the coriander) and fry for 5 minutes, stirring.
5. Add the tomatoes and bring back to a boil.
6. When the lentils are ready, drain them and add them to the dish.
7. Add the coconut milk.
8. Bring to a boil and cook for 45 minutes in the Ecostoof.
9. Garnish the dish with the toasted almonds and coriander.
10. Serve the dish with rice or roti.

TIP: You can also use red or yellow lentils. They don't need to be pre-cooked and can simply be added to the pan with the carrots (step 4).