We are here again! Forgive the absence, but we have been very busy with the face-to-face workshops and also this Saturday we have another one in Seville for vegetable juices and milks, of which by the way there are very few places left, so if you are interested, do not hesitate or you may run out of your site. The truth is that giving workshops is a wonderful experience because you can meet and interact with other people live, but they require a lot of work and effort.

Curry de lentejas. - Este curry de lentejas es una versión mejorada de nuestra popular receta de lentejas al curry, está aún más rica y es igual de sencilla.



  • 1 taza de lentejas secas (200 g)
  • 1 taza de arroz integral sin cocinar (200 g)
  • 1 cucharada de aceite de coco
  • 2 dientes de ajo
  • 1/4 de cebolla
  • 1 trozo de jengibre de 1 cm ó 1/2 pulgada de grosor
  • 1/8 de cucharadita de cayena molida o polvo de cayena
  • 2 latas de tomates (800 g ó 28 oz)
  • 1/2 lata de leche de coco (200 g ó 7 oz)
  • 2 cucharadas de azúcar integral o de coco
  • 2 cucharaditas de cúrcuma en polvo
  • 2 cucharaditas de curry en polvo
  • 2 cucharaditas de comino en polvo
  • 1 cucharadita de sal marina
  • Pimienta negra molida al gusto
  • 1 taza de guisantes congelados (120 g)
  • Cilantro al gusto para decorar (opcional)


  1. We cook the lentils and the rice following the package instructions. We use only water, we do not add salt.
  2. Meanwhile, pour the oil into a pan and cook the garlic cloves, onion and ginger (finely chopped) along with the chilli over medium high heat for a couple of minutes or until they start to brown.
  3. Add the tomatoes, coconut milk, sugar, turmeric , curry, cumin, salt and pepper, stir and cook for about 5 minutes over medium high heat.
  4. Add the drained lentils and frozen peas and cook for about 10 more minutes or until the broth is consumed a little.
  5. Serve with brown rice and a little chopped cilantro on top (optional).
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