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Lentil and Carrot Curry

Vegetarian Vegan Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 25 minutes
Cost per serving: 0,47 €
Energy: 243 kcal / serving

Instructions

  • 1.   Peel and dice the carrots. Peel and chop the onion and garlic cloves.

    Wash, deseed, and dice the tomato.
  • 2.   In a pot, quickly toast the mustard seeds in oil. Add the onion, garlic, and ginger.

    Cook for 5 minutes, stirring occasionally.
  • 3.   Add the carrots and diced tomato. Sprinkle with cumin and curry powder.

    Season with salt and pepper.

    Add the red lentils and pour in the broth.
  • 4.   Cook for about 15 to 20 minutes.

    Sprinkle with coriander.

    Serve immediately.

Ingredients for servings

  • 3 carrots
  • 1 onion
  • 2 garlic cloves
  • 1 tomato
  • 1 teaspoon of mustard
  • 1 tablespoon of rapeseed oil
  • ½ teaspoon of ginger powder
  • 2 teaspoon of ground cumin
  • 1 teaspoon of curry powder
  • 300 g of red lentil
  • 1 liter of vegetable broth
  • 3 teaspoon of ground coriander
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    243 kcal
    12 %
  • Fat
    3,58 g
    5 %
  • of which saturated
    0,55 g
    3 %
  • Carbohydrates
    28,25 g
    11 %
  • of which sugar
    ?
    ?
  • Protein
    15,42 g
    31 %
  • Fibers
    9,82 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.