Vegetable sticks with herb curd
Peel carrots and kohlrabi. Cut into strips. Serve with herb curd. Ready for dipping...
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Red lentil stew with egg
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
560
Calories
78 g
Carbohydrates
35 g
Protein
7 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Cauliflower (fresh) | 150 g |
 | Water, tap water | 300 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | ½ Pinch(s) |
 | Vegetable broth | 1 Tablespoon |
 | Rice (raw) | 40 g |
 | Lentils (red, raw) | 80 g |
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Preparation:
Step 1:
Put lentils and rice in small pot. Fill up with 250 ml water. Bring to a boil.
Step 2:
Parallel carrots peel. Cut into small slices.
Step 3:
Wash cauliflower. Cut into small pieces.
Step 4:
When water boils, add carrots and cauliflower to lentils in pot. Season with broth, a little salt, pepper and curry. Reduce heat to low to medium. Simmer slowly until liquid evaporates and desired creaminess is reached.
Step 5:
Serve with egg as omelet, scrambled egg or fried egg as desired.
Macronutrient distribution:
The recipe Red lentil stew with egg is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Peeler
Pot
Stove
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