Coral lentil and coconut dumplings
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21 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
4 people
200 g of coral lentils
1 vegetable bouillon cube
150 g of wheat semolina for polenta
60 g of shredded coconut
1 tsp of cumin
1 tbsp of sunflower oil
400 ml of coconut cream
1 yellow lemon
1 tsp of curry
1 bunch of chopped cilantro
Associated products
RECIPE STEPS
1
Pour 0.5 L of water into the metal bowl with the vegetable broth and lentils then run the program.
- 200 g of coral lentils
- 1 vegetable bouillon cube
Expert
20:00 / 1A / 100°C
2
Drain the lentils and put them back in the metal bowl.
Add the fine wheat semolina, grated coconut, and cumin to the metal bowl.
Season with salt and pepper and run the program.
- 200 g of coral lentils
- 60 g of shredded coconut
- 1 tsp of cumin
- 150 g of wheat semolina for polenta
Expert
01:30 / 9 / __°C
3
Shape the dough into balls the size of a walnut (add a little hot water if the dough is too crumbly).
Fry them in a pan with sunflower oil for about 10 minutes, turning them regularly to brown them on all sides.
- 1 tbsp of sunflower oil
4
Extract the juice from the lemon and chop the coriander.
Prepare the sauce by mixing all the ingredients in a deep container.
- 400 ml of coconut cream
- 1 tsp of curry
- 1 bunch of chopped cilantro
- 1 yellow lemon
