Vegetable Lentil Curry

4
Average: 4 (3 votes)
(3 votes)
Vegetable Lentil Curry
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Healthy, because

Even smarter

Yellow lentils are pure protein packages, contain no fat, but plenty of fibre. This satiates especially well and sustainably. Since the lentils are already peeled, they are easier to digest than unpeeled pulses.

Add raisins or freshly diced mango to the curry for that special twist. Mangoes are among the fruits that contain the most vitamin A and beta-carotene. Our eyesight, especially night vision, benefits from this.

Author of this recipe:

Ingredients

for
4
Ingredients
1
2
1
eggplant (small)
1
2 tablespoons
1 teaspoon
½ teaspoon
Cilantro (ground)
1 teaspoon
Cumin seeds (ground)
200 grams
Lentils (yellow variety)
¼ liter
1
Chile pepper (small, red)
2 tablespoons
cilantro leaf (chopped fresh)
cilantro leaf (for garnishing)

Preparation steps

1.

Peel onion and carrots. Halve onion and cut into strips. Slice the carrots. Slice the eggplant and zucchini in half lengthwise and cut into thin slices. Heat the butter in a saucepan and sauté all vegetables for 2-3 minutes, stirring occasionally. Add the turmeric, coriander and cumin and sauté for a few minutes. Rinse the lentils in a colander, add to the vegetables and pour in the broth. Simmer over low heat for about 15 minutes. Rinse and slice the red chile pepper into rings. Stir in the chopped cilantro and season with lime juice.

2.

Divide between bowls and garnish with remaining cilantro leaves. Serve with rice, if desired.