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Ingredients

7 ¾ oz of red lentils
21.2 oz 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.
7 ¾ oz of carrots
1 zucchini
1 yellow bell pepper
1 tomato
1 onion
5 garlic
6.8 fl oz of coconut milk
1 ¾ oz of ginger fresh tubers
1 turmeric
4 fresh cilantro
1 oil

Instructions

Cooking vegetables

Rinse and scrub the carrots, cut them in half lengthwise (be careful not to cut yourself!), then slice them into small pieces.
Pour a tbsp of oil into the bottom of a wok, add the carrots, and cook them over low heat, covered, for 10 minutes.
Meanwhile, prepare the rest of the vegetables: rinse and deseed the bell pepper, then cut it into small cubes.
Now it's the onion's turn: peel it, remove the core, and cut it into small pieces as well.
Peel the zucchini, cut it lengthwise into 4 or 6 pieces, then slice them crosswise to form small triangles.
Add all the vegetables to the wok and stir-fry them for 5 minutes over medium-high heat, turning them frequently.
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.
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

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.
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.
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.
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.
Remove from the heat and serve hot. Rinse and chop a few cilantro leaves over each plate before serving.

Lentilles corail “coco-crevettes”