Protein-Packed Vegan Recipe

Lentil Chard Turmeric Curry

5
Average: 5 (3 votes)
(3 votes)
Lentil Chard Turmeric Curry
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
598
calories
Calories

Healthy, because

Even smarter

Nutritional values

This vegan dish is a great source of vitamins, minerals, and fiber from the vegetables, as well as protein from the lentils and healthy fats from the coconut milk. 

If you are not vegan or vegetarian, you can add some grilled chicken to this dish for a bit more protein. 

1 serving contains
(Percentage of daily recommendation)
Calorie598 kcal(28 %)
Protein24.31 g(25 %)
Fat32.74 g(28 %)
Carbohydrates61.57 g(41 %)
Sugar added0 g(0 %)
Roughage16.77 g(56 %)
Vitamin A868.57 mg(108,571 %)
Vitamin D0 μg(0 %)
Vitamin E4.35 mg(36 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.03 mg(25 %)
Vitamin B₆0.31 mg(22 %)
Folate57.35 μg(19 %)
Pantothenic acid0.55 mg(9 %)
Biotin12.81 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57.28 mg(60 %)
Potassium1,113.49 mg(28 %)
Calcium138.03 mg(14 %)
Magnesium158.66 mg(53 %)
Iron10.02 mg(67 %)
Iodine0.75 μg(0 %)
Zinc1.46 mg(18 %)
Saturated fatty acids22.56 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
9 ounces Beluga lentil
18 ounces Swiss chard
14 ounces Cherry tomatoes
1 sprig Lemongrass (white portion only)
1 onion
1 inch fresh ginger
1 garlic
2 tablespoons vegetable oil
1 teaspoon ground Turmeric
1 pinch ground Cumin
1 pinch Chili powder
13 ounces Coconut milk
salt
How healthy are the main ingredients?
Coconut milkoniongingergarlicTurmericCumin

Preparation steps

1.

Rinse the lentils in a sieve and pour into a pot of boiling water. Cover and simmer gently over low heat about 25 minutes.

2.

Rinse the chard, trim, cut the leaves into strips and the stems into matchsticks. Set some leaf strips aside for garnish. Rinse, clean and halve the tomatoes. Cut the lemon into thin rings. Peel onion, ginger and garlic and finely chop together. Sauté together with the lemongrass in hot oil until soft in a deep pan. Add turmeric, cumin and chili powder, sauté briefly and pour in the coconut milk. Add chard stalks, season with salt and simmer for about 5 minutes. Add the chard leaves with the tomatoes and cook for about 5 minutes more. Adjust seasonings.

3.

Drain lentils and divide among bowls. Add the curry and serve sprinkled with the remaining chard.