Lentil dahl with spinach and Extra-Mature Mimolette

Preparation

1. Rinse and drain the red lentils before setting them aside.

   Peel and thinly slice the onion and garlic.

   In a cooking pot, melt the coconut oil then add the ginger and spices (curry powder, turmeric, garam masala and cumin). Add the onion and garlic and mix for a few minutes.

   Add the red lentils and brown the mixture for 30 seconds, stirring constantly.

   Add the coconut milk, the crushed tomatoes and 40cl of water with salt to taste, then cook over medium heat for about 25 minutes, stirring occasionally. Lower the heat if the lentils stick.

   Wash the spinach, remove the stems, then add to the lentils. Mix until the spinach becomes very soft. Add 40g of shavings of Isigny Sainte-Mère Extra-Mature Mimolette, and mix again.

   Serve the dahl with basmati rice and 40g of Isigny Sainte-Mère Extra-Mature Mimolette as a topping.