Vegetable Curry with Lentils
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 123.5 μg | (206 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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