Vegetable Curry with Red Lentils
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 88.7 μg | (148 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Lentils
- 1 bunch scallions
- 2 garlic cloves
- 4 chili peppers
- 2 Bell pepper
- 2 Tbsps clarified butter
- 2 Tbsps Curry powder
- salt
- freshly ground peppers
Preparation steps
1.
Rinse lentils well. Bring 1/2 liter (approximately 32 ounces) of cold water to a boil in a pot, add lentils, cover, cook for 10-15 minutes and season with salt and pepper. Rinse scallions, trim and cut into thick rings. Rinse chile peppers, cut in half lengthwise, remove seeds and ribs and cut into thin rings. Peel garlic and chop finely.
2.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Melt butter in a wok, fry scallions, garlic, chile peppers and bell peppers for 2 minutes while stirring. Sprinkle curry powder over, stir briefly and add beans with cooking liquid. Mix everything again and season with salt and pepper. Serve while hot.
