Healthier Version Of A Classic Recipe

Vegetable Lentil Curry

4
Average: 4 (3 votes)
(3 votes)
Vegetable Lentil Curry
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
258
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 serving contains
(Percentage of daily recommendation)
Calorie258 cal.(12 %)
Protein15 g(15 %)
Fat9 g(8 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage12.2 g(41 %)
Vitamin A1 mg(125 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.7 mg(14 %)
Vitamin K100.9 μg(168 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate131 μg(44 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium923 mg(23 %)
Calcium83 mg(8 %)
Magnesium97 mg(32 %)
Iron5.3 mg(35 %)
Iodine5 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids5 g
Uric acid109 mg
Cholesterol20 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 onion
2 carrots
1 Eggplant (small)
1 Zucchini
2 Tbsps clarified butter
1 tsp Turmeric
½ tsp cilantro (ground)
1 tsp Cumin (ground)
200 grams Lentils (yellow variety)
¼ l Vegetable broth
1 chili pepper (small, red)
2 Tbsps cilantro (chopped fresh)
Lime juice
cilantro (for garnishing)
How healthy are the main ingredients?
LentilonioncarrotEggplantZucchiniTurmeric

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks