Directions:
- Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
- Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
- Add the lentils, cover and simmer for 15 minutes.
- Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
- Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
- For Vegetarian use the vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1025.1 Kcal (4292 kJ) | ||
| Calories from fat | 44.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Sodium | 37214.49mg | 1551% | |
| Potassium | 531.22mg | 11% | |
| Total Carbs | 193.92g | 65% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 12.04g | 48% | |
| Protein | 9.72g | 19% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 295.02 Kcal (1235 kJ) | ||
| Calories from fat | 12.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 8% | |
|---|---|---|---|
| Sodium | 10710.23mg | 1551% | |
| Potassium | 152.88mg | 11% | |
| Total Carbs | 55.81g | 65% | |
| Sugars | 0.86g | 12% | |
| Dietary Fiber | 3.47g | 48% | |
| Protein | 2.8g | 19% | |
| Vitamin C | 6.8mg | 39% | |
| Iron | 0.9mg | 18% | |
| Calcium | 14.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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