Name: Coral lentils with coconut and shrimp
Prep time: 40 min
Cook time: 30 min
Yield: 4 people
Cuisine: India
Ingredients: 200 g ofred lentils; 600 g ofraw shrimp (If you're short on time, you can also use peeled pink shrimp (though they're not as fresh and aren't as environmentally friendly). In that case, you'll need to halve the amount.); 200 g ofcarrots; 1 zucchini; 1 yellow bell pepper; 1 tomato; 1 onion; 5 pods ofgarlic; 20 cl ofcoconut milk; 30 g ofginger (fresh tubers); 1 tbsp ofturmeric; 4 strands offresh cilantro; 1 tbsp ofoil

main courses contemporary cuisine legumes slow cooking valentine's day

Updated on 06 February 2025 by

toquetoque

1 review 5 : Delicious

Cuisine

India

Diet

Vegetarian Fish

Level

Easy

Preparation

40 minutes

Cooking

30 minutes

Here’s an exclusive look at my recipe for red lentils with coconut and shrimp.

It’s clearly inspired by Asian cuisine, particularly Indian dahl for the lentils, and Thai cuisine with the coconut milk and shrimp.

So it’s not a completely traditional dish, but rather a fusion of cuisines—and it’s absolutely delicious… Especially since I decided to skip the easy route and cook a full meal using fresh ingredients. So no bouillon cubes in this recipe, just plenty of tasty vegetables that will simmer with the lentils and enrich them with their colors, textures, and vitamins.

Turmeric, ginger, and cilantro add flavor to the whole dish and give these "coconut-shrimp" red lentils an exotic twist. In short, a guaranteed treat!

For

people

Add to shopping list

200 g of red lentils
600 g of raw shrimp If you're short on time, you can also use peeled pink shrimp (though they're not as fresh and aren't as environmentally friendly). In that case, you'll need to halve the amount.
200 g of carrots
1 zucchini
1 yellow bell pepper
1 tomato
1 onion
5 pods of garlic
20 cl of coconut milk
30 g of ginger fresh tubers
1 tbsp of turmeric
4 strands of fresh cilantro
1 tbsp of oil

Cooking vegetables
- 1
  Rinse and scrub the carrots, cut them in half lengthwise (be careful not to cut yourself!), then slice them into small pieces.
- 2
  Pour a tbsp of oil into the bottom of a wok, add the carrots, and cook them over low heat, covered, for 10 minutes.
- 3
  Meanwhile, prepare the rest of the vegetables: rinse and deseed the bell pepper, then cut it into small cubes.
- 4
  Now it's the onion's turn: peel it, remove the core, and cut it into small pieces as well.
- 5
  Peel the zucchini, cut it lengthwise into 4 or 6 pieces, then slice them crosswise to form small triangles.
- 6
  Add all the vegetables to the wok and stir-fry them for 5 minutes over medium-high heat, turning them frequently.
- 7
  In the meantime, prepare the spices and seasonings: peel the ginger, rinse it, and cut it into thin strips, then into small pieces. Add them to the vegetables.
- 8
  Flatten the garlic cloves with the flat side of a knife; this will make them easier to peel. Remove the germ, then chop them into small pieces. Add them to the contents of the wok.
Simmering lentils
- 9
  Rinse the tomatoes, cut them into quarters, and remove the pulp and seeds. Then slice them into smaller pieces and add them to the vegetables.
- 10
  Pour the red lentils into a fine-mesh strainer and rinse them quickly. Do not soak them, or they will turn to mush when cooked. Add them to the vegetables and toss to combine.
- 11
  Add 200 ml of boiling water, cover, and simmer over low heat for 5 minutes. If you bought raw shrimp, peel them and add them to the lentils as soon as you start cooking.
- 12
  Once the lentils are cooked, add the coconut milk, stir, and if you’ve bought pre-cooked shrimp, place them on top of the lentils. Let it simmer for another 5 minutes.
- 13
  Remove from the heat and serve hot. Rinse and chop a few cilantro leaves over each plate before serving.