Directions:
- Gently melt the butter in a heavy saucepan.
- Gently fry the onions and garlic until transparent.
- Add the other vegetables and gently fry for about 5 minutes.
- Add the curry powder and fry for a further 5 minutes.
- Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked.
- Just before serving add the fresh coriander leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1311.2 Kcal (5490 kJ) | ||
| Calories from fat | 164.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 45.71mg | 15% | |
| Sodium | 37305.61mg | 1554% | |
| Potassium | 1215.05mg | 26% | |
| Total Carbs | 228.59g | 76% | |
| Sugars | 9.37g | 37% | |
| Dietary Fiber | 24.11g | 96% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 6.1mg | 34% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 244.7 Kcal (1025 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 28% | |
|---|---|---|---|
| Cholesterol | 8.53mg | 15% | |
| Sodium | 6962.24mg | 1554% | |
| Potassium | 226.76mg | 26% | |
| Total Carbs | 42.66g | 76% | |
| Sugars | 1.75g | 37% | |
| Dietary Fiber | 4.5g | 96% | |
| Protein | 3.42g | 37% | |
| Vitamin C | 2.5mg | 22% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 1.1mg | 34% | |
| Calcium | 23.5mg | 13% | |
* 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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