150 g Puy Lentils
400 ml coconut milk
carrots x 2
Celery stalk x 2
Fresh spinach 200 g
1 onion
1 tsp Madras curry
1 cm fresh ginger
1 pinch flaked chili (optional)
2 tbsp Olive Oil 
Salt
Fresh coriander

First, cook the lentils: rinse and place them in a pot with a large amount of cold unsalted water and cook for 20 to 25 minutes. Then drain and rinse them with cold water. Set aside. For a quicker version, you can buy ready-to-eat Puy lentils and skip this step. 

Thinly peel and chop the onion, grate the ginger, peel and cut the carrots and celery stalks, rinse the spinach.

In a large pan on medium heat, cook the onion with oil, Madras curry, chili and grated ginger until the onion is soft.

Add the carrots and the celery and cook for 10 minutes.

Add the coconut milk and simmer for another 10 minutes.

Add the cooked Puy lentils and the baby spinach and stir for 2-5 minutes. Adjust the seasoning with salt and spices to taste. Serve immediately with some fresh coriander on top!