Crete lamb's lettuce with feta cheese
Thoroughly wash, clean and spin dry lamb's lettuce. Onion cut into rings. Dice bell bell pepper. Cut cherry tomatoes in half. For the dressing crush the garlic...
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Curry with sweet potatoes and red lentils
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
748
Calories
78 g
Carbohydrates
21 g
Protein
35 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Sweet potatoes (fresh) | ½ (155 g) |
 | Water (still) | 80 ml |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Tablespoon |
 | Coconut milk (canned, creamy) | 150 ml |
 | Tomato paste (double concentrated) | ½ Teaspoon |
 | Vegetable broth | 1 Tablespoon |
 | Lentils (red, raw) | 50 g |
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Preparation:
Step 1:
Peel the sweet potato and dice it together with the bell pepper. Peel the garlic and finely dice the onions.
Step 2:
Heat the olive oil in a large pot. Sauté onions in it until translucent. Press the garlic through the press into the pot, fry briefly with it. Then add sweet potatoes and peppers to the pot. Add tomato paste and spices, fry briefly. Then add lentils. Pour everything with coconut milk and vegetable broth and simmer for about 25 minutes.
Macronutrient distribution:
The recipe Curry with sweet potatoes and red lentils is composed of the following macronutrients.
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Kitchen utensils needed:
Glass
Peeler
Pot
Stove
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