← All recipes

🍽️ Creamy Red Lentil Curry

266 kcal · 30 min · 4 servings

Ingredients

• 2 small onions
• 1 red chili pepper
• 700 g young carrots
• 1 tbsp butter
• 4 tbsp raisins
• 2 tsp curry powder
• 120 ml carrot juice
• 60 g red lentils
• 50 g chopped almond kernels
• 3 stalks coriander
• 1 tsp honey
• 1 tsp lemon juice
• salt

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Cut each onion half into 4 to 5 thin wedges.
3. 3. Thoroughly wash the chili pepper.
4. 4. Remove the stem ends, seeds, and white inner membranes of the pepper.
5. 5. Finely dice the deseeded chili.
6. 6. Peel the carrots.
7. 7. Cut the peeled carrots in half lengthwise.
8. 8. Heat the butter in a large pot.
9. 9. Let the butter foam slightly.
10. 10. Add the prepared vegetables to the pot.
11. 11. Sauté the vegetables briefly.
12. 12. Rinse the raisins under running water.
13. 13. Pat the raisins dry with a kitchen towel.
14. 14. Add the dry raisins to the vegetables in the pot.
15. 15. Stir the curry powder into the mixture.
16. 16. Pour in the carrot juice.
17. 17. Add the lentils to the pot.
18. 18. Simmer the curry over medium heat.
19. 19. Cook the mixture for about 15 to 20 minutes.
20. 20. Heat a separate pan for the almonds.
21. 21. Toast the almonds without adding extra fat.
22. 22. Remove the pan from the heat as soon as the almonds are fragrant.
23. 23. Wash the fresh coriander.
24. 24. Shake the coriander dry.
25. 25. Finely chop the coriander leaves.
26. 26. Add the chopped coriander leaves to the curry.
27. 27. Add the toasted almonds to the curry.
28. 28. Season the curry with honey.
29. 29. Add some lemon juice.
30. 30. Salt the curry to taste.
31. 31. Fill the finished curry into bowls.
32. 32. Serve the curry warm.

Nutrition per serving

• kcal: 266
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 33 g