Zucchini spelt pancakes
Peel and finely chop onion and garlic. Heat 1 tablespoon of olive oil in a frying pan and sauté both over medium heat until translucent. Remove pan from heat...
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Lentil curry with vegetables
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
359
Calories
41 g
Carbohydrates
20 g
Protein
9 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Olive oil | ½ Teaspoon |
 | Eggplant (fresh) | ¼ (85 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Water (still) | 80 ml |
 | Curry powder | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Coriander (dried) | 1 Pinch(s) |
 | Cumin | ⅓ Tablespoon |
 | Limes, lime (fresh) | ⅐ (7 g) |
 | Vegetable broth | 1 Tablespoon |
 | Lentils (red, raw) | 70 g |
 | Zucchini (fresh) | ¼ (52,5 g) |
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Preparation:
Step 1:
Peel onion and carrot. Halve the onion and cut into strips. Carrot cut into slices. Cut eggplant and zucchini in half lengthwise and cut into slices.
Step 2:
Heat the oil in a saucepan and sauté all the vegetables in it for 2-3 minutes, stirring. Add turmeric, coriander and cumin and steam for a short time. Wash lentils in a sieve, add to vegetables and pour broth. Simmer gently over low heat for about 15 minutes.
Step 3:
Meanwhile, chili pepper, clean and cut into rings. Coriander wash, shake dry and chop except for a few leaves. Add chopped coriander and chili to the curry and season everything with lime juice. Finally, put in a bowl and season with cilantro.
Macronutrient distribution:
The recipe Lentil curry with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Peeler
Pot
Sieve
Stove
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