Vegetable Curry with Lentils

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Vegetable Curry with Lentils
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
270
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie270 cal.(13 %)
Protein17 g(17 %)
Fat7 g(6 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage13.8 g(46 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E5 mg(42 %)
Vitamin K123.5 μg(206 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.7 mg(50 %)
Folate147 μg(49 %)
Pantothenic acid1.4 mg(23 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59 mg(62 %)
Potassium1,136 mg(28 %)
Calcium118 mg(12 %)
Magnesium117 mg(39 %)
Iron6.2 mg(41 %)
Iodine7 μg(4 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1 g
Uric acid136 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
4 onions
1 small Eggplant
2 Zucchini
2 carrots
2 Tbsps vegetable oil
200 grams Red Lentils
500 milliliters Broth
1 tsp Turmeric
1 tsp salt
2 tsps ground cilantro
2 tsps ground Caraway
2 tsps mustard powder
1 fresh red chili pepper
2 Limes (juiced)
1 bunch fresh cilantro
How healthy are the main ingredients?
LentilonionEggplantZucchinicarrotTurmeric

Preparation steps

1.

Peel the onions and cut into rings. Trim the eggplant, zucchini and carrot, rinse and cut into slices. Rinse the chile, remove the stems, remove seeds and finely chop.

2.

Heat oil in a large saucepan and sauté the vegetables briefly while stirring constantly. Rinse the lentils and add to the vegetables.

3.

Pour in the broth and stir in the spices and chile. Cover and simmer about 25 minutes over low heat. Season the curry with lime juice and salt. Rinse the cilantro, finely chop and stir into the curry. Serve warm.

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