Red lentil curry with basmati rice

Peel and slice the onion, crush or mince the garlic, then cut the 120 g of carrot into small cubes.

Put the 120 g of red lentils in the colander and rinse them under cold water until the water runs clear. Rinse the 120 g of basmati rice in the colander too.

Heat 1 tbsp of olive oil in a saucepan over medium heat. Cook the onion and carrot for 3 min, add the garlic and 1 tbsp of curry powder, then stir for 1 min.

In the other saucepan, put the rinsed rice with 24 cl of water and a pinch of salt. Bring to a boil, cover, turn down to very low and cook for 12 min without lifting the lid.

Add the lentils to the veggies with 30 cl of water, salt lightly and bring to a simmer. Let it simmer over low heat for 15 min, stirring now and then and adding a little water if it sticks.

Once the 12 min are up, turn off the heat under the rice and leave it covered, without opening it, so it finishes cooking in the steam.

Pour the 16 cl of coconut milk into the lentils, stir and let it heat for 2 min over low heat. Taste, then season with salt and pepper to your liking.

Fluff the rice with a fork and serve it with the lentil curry in two shallow bowls.