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🍽️ Vegetable Lentil Curry

235 kcal · 30 min · 4 servings

Ingredients

• 100 g onions
• 200 g carrots
• 1 small eggplant
• 200 g zucchini
• 2 tbsp olive oil (20 ml each)
• 1 tsp turmeric powder
• 0.5 tsp coriander powder
• 1 tsp cumin powder
• 200 g yellow lentils
• 250 ml vegetable broth
• 1 small red chili pepper
• 0.5 bunch coriander
• 2 tbsp lime juice

Instructions

1. 1. Peel the onions and the carrots.
2. 2. Halve the onions and slice them into thin strips.
3. 3. Slice the carrots into rounds.
4. 4. Halve the eggplant and the zucchini lengthwise.
5. 5. Slice the halved vegetables into thin slices as well.
6. 6. Heat the oil in a large pot.
7. 7. Add all the prepared vegetables to the pot.
8. 8. Sauté the vegetables, stirring constantly, for 2 to 3 minutes.
9. 9. Add turmeric, coriander, and cumin.
10. 10. Stir the spices into the vegetables briefly.
11. 11. Rinse the lentils in a sieve under running water.
12. 12. Add the rinsed lentils to the vegetables in the pot.
13. 13. Pour the broth over the mixture.
14. 14. Simmer the curry over low heat for about 15 minutes.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds from the chili pepper.
17. 17. Rinse the deseeded chili pepper.
18. 18. Slice the chili pepper into thin rings.
19. 19. Wash the fresh coriander.
20. 20. Shake the coriander dry.
21. 21. Reserve a few leaves for garnish.
22. 22. Roughly chop the remaining coriander.
23. 23. Add the chopped chili and coriander to the curry.
24. 24. Season the curry with lime juice to taste.
25. 25. Divide the finished curry among four bowls.
26. 26. Garnish each dish with the remaining coriander leaves.

Nutrition per serving

• kcal: 235
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 29 g