Serves : 4
Preparation time: 25 minutes
Cooking Time: 20 minutes
Ingredients
- 1 onion, chopped
- 45 ml (3 tablespoons) butter
- 30 ml (2 tbsp.) tomato paste
- 30 ml (2 tbsp.) coriander seeds, ground
- 30 ml (2 tbsp.) turmeric powder
- 15 ml (1 tbsp.) cumin seeds, ground
- 15 ml (1 tbsp) curry powder
- 375 ml (1.5 cups) coral lentils
- 750 ml (3 cups) vegetable broth
- 12 to 16 shrimp 16/20, peeled
- 45 ml (3 tbsp.) olive oil
- 1 clove garlic, minced
- 1 lemon, zest
- 250 ml (1 cup) mango, diced (brunoise)
- 60 mL (4 tbsp.) coriander leaves, chopped
- Salt and pepper to taste
Preparation
- In a hot saucepan, sweat onion in butter for 2 minutes.
- Add tomato paste, coriander, turmeric, cumin and curry and cook for 1 minute.
- Add the lentils and stock, bring to the boil and cook, covered, over a low heat for 15 minutes. Check seasoning.
- Meanwhile, in a bowl, combine the olive oil, garlic and lemon zest.
- Add shrimp and marinate.
- Remove, season with salt and pepper.
- In a hot ridged pan, grill the shrimp for a few minutes.
- In a bowl, combine the mangoes and chopped coriander.
- Divide lentils, shrimp and mango among small cassolettes.
