Lentil curry with flaked almonds

Ingredients (for 4 people):

360 grams dupuis lentils

2 tablespoons sunflower oil

1 large onion, chopped

1 winter carrot, diced

2 teaspoons cumin seeds

2 teaspoons mustard seeds

2.5 cm fresh ginger, grated

2 teaspoons turmeric

1 teaspoon chili powder

1 teaspoon garam masala

1 can chopped tomatoes

4 dl coconut milk

25 grams 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 Let them cook for 15 minutes and then place them in the Ecostoof for 1.5 hours. You can now go get other groceries or do something fun
3 Meanwhile, heat the oil in a pan and sauté the onion
4 Add the carrot and spices (except the coriander) and fry for 5 minutes, stirring constantly
5 Add the tomatoes and bring to a boil again
6 Drain the lentils when they are done and add them to the dish
7 Add the coconut milk
8 Bring the mixture back to a boil and place it in the Ecostoof for 45 minutes
9 Sprinkle the dish with the toasted almonds and coriander

Serve the dish with rice or roti

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