Curried Lentils with Apricots
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 282 kcal | (13 %) | ||
| Protein | 13.6 g | (14 %) | ||
| Fat | 7.6 g | (7 %) | ||
| Carbohydrates | 38 g | (25 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Lentils
- each; 2 onions, bay leaves and green chili peppers
- 600 grams Apricot
- 30 grams Cultured butter
- 4 tsps Curry
- 100 milliliters Instant chicken broth
- Vinegar, salt and freshly ground pepper
- 1 pinch sugar
Preparation steps
1.
Cook lentils in 3/4 liter of water with bay leaves until soft, about 30 minutes. Peel the onions and dice. Slice chile peppers lengthwise, remove the seeds, rinse and dice finely.
2.
Rinse and halve apricots. Remove pits and cut into wedges. Heat butter in a pan and fry the onions until soft. Add chile peppers and apricots and sauté 1-2 minutes. Sprinkle in curry and sauté briefly. Deglaze with chicken broth and vinegar.
3.
Drain lentils in a colander and mix with the apricots. Cook briefly over low heat. Season with salt and pepper. Serve with lamb skewers or lamb chops, if desired.
