Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per recipe
Calories1423.2 kcal (71%)
Total Fat51.7 g (74%)
Carbs178 g (68%)
Sugars21.4 g (24%)
Protein79.8 g (160%)
Sodium3032.5 mg (152%)
Fiber89.6 g (320%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 ⅓ cupsgreen lentils
¼ teaspoonground turmeric
½ teaspooncayenne pepper
4 ozgreen beans
cut into 3/4-inch segments
3 ozkale
thick stems and veins discarded, finely chopped
3 tablespoonsfresh coriander
finely chopped
1carrot
medium, peeled and cut into 1/4-inch rounds
1 ¼ teaspoonssalt
1 teaspoonginger
peeled and finely grated
1garlic
clove, peeled and crushed
1 teaspoonground cumin seeds
2 teaspoonsground coriander seeds
3 tablespoonsolive oil
or rapeseed
¼ teaspoonwhole cumin seeds
1 tablespoonshallots
peeled and finely chopped
2 tablespoonstomato puree
Instructions
Step 1
Yield Serves 4–6
Step 2
1. Put the lentils, turmeric, and 2 pints water into a medium pan and bring to a boil. Cover partially and simmer gently for 20 minutes. Add the cayenne, beans, kale, coriander, carrots, and salt. Stir and bring to a boil again. Cover partially and cook gently for another 20 minutes.
Step 3
2. Meanwhile, make the curry paste combine the ginger, garlic, ground cumin, and coriander in a small bowl, then mix in 2 fl oz water.
Step 4
3. Pour the oil into a medium frying pan and set over medium-high heat. When hot, add the whole cumin seeds. Let them sizzle for 5 seconds, then add the shallots. Stir and fry until lightly browned. Add the curry paste and fry until you can see the oil along the edges, about 1 1/2 minutes. Add the tomato puree and fry for about another minute, until you see the oil along the edges.
Step 5
4. When the lentils have finished cooking, add the contents of the frying pan. Stir and cook gently for another 5 minutes.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
