Directions:
- Place the lentils in a small saucepan with 400mls water and bring to the boil.
- Cover and simmer for 10 minutes, turn off the heat and allow to sit for 5 - 10 more minutes.
- Heat the butter in a non-stick pan and add the finely chopped onion and grated carrot. Cook until golden and then add the curry spices/powder and cook for another minute
- Drain the cooked lentils well and mash with a fork if necessary. Add the carrot/onion/spice mix and chopped coriander
- Season with salt and pepper
- Refrigerate overnight then use as a savoury spread in sandwiches or on toast
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.74 Kcal (2306 kJ) | ||
| Calories from fat | 86.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 7% | |
| Sodium | 64.58mg | 3% | |
| Potassium | 1498.85mg | 32% | |
| Total Carbs | 85.73g | 29% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 40.04g | 160% | |
| Protein | 31.71g | 63% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 10.1mg | 56% | |
| Calcium | 147.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 110.72 Kcal (464 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 15% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 7% | |
| Sodium | 12.98mg | 3% | |
| Potassium | 301.34mg | 32% | |
| Total Carbs | 17.24g | 29% | |
| Sugars | 1.98g | 39% | |
| Dietary Fiber | 8.05g | 160% | |
| Protein | 6.37g | 63% | |
| Vitamin C | 3.5mg | 29% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 2mg | 56% | |
| Calcium | 29.7mg | 15% | |
* 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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