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Tip: some lentils need to soak a few hours before you can use them.
CHECK what kind of lentils you're using, some kids need to soak a few hours before you can cook them. COOK the lentils according to the package, because every type is different and it varies a lot.
The green ones we've used, needed to soak overnight and were ready after boiling for about 20 minutes. WASH the bell peppers, remove the seeds and CUT the bell peppers in small pieces.
WASH the leek and cut it lengthwise and then into thin half-rings. PEEL the carrots and cut them into thin slices. Make sure the fresh spinach is washed very well. Decide how hot you like this curry, depending on if you remove the red pepper seeds or not.
PEEL the ginger root and garlic cloves. Create a paste by adding the red pepper, ginger root and garlic clove to the blender or using a rod mixer, whichever you prefer.
HEAT olive oil in the casserole, add the bell pepper pieces, carrots and leek. COOK them for a few minutes and then add the spinach. At first, your casserole will look overcrowded but don't worry, very soon you'll notice the spinach will shrink a lot.
Add the red pepper paste and after about one minute, also add the coconut milk and the cooked lentils. HEAT until you've reached the desired thickness and the veggies are ready but still have a little bite to it.
Season with pepper and salt. Serve immediately and enjoy this lovely summer lentil curry!