Directions:
- Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
- Drain well.
- Boil or steam potatoes in their skins until tender. Set aside.
- Heat oil in large saucepan; add onions, carrots, celery and garlic.
- Stir over medium heat for about 5 minutes, until onions are soft and translucent.
- Stir in curry powder; cook for 1 minute.
- Add tomatoes, crumbled stock cube, water and tomato paste.
- Bring to the boil; reduce heat and cover.
- Allow to simmer for 10 minutes, or until veges are just tender.
- Stir in the parsley and lentils.
- Spoon into large ovenproof dish |(about 8 cup capacity).
- Slice potatoes and arrange over lentil mixture.
- Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.42 Kcal (1718 kJ) | ||
| Calories from fat | 63.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 8.06mg | 3% | |
| Sodium | 171.35mg | 7% | |
| Potassium | 1711.63mg | 36% | |
| Total Carbs | 73.19g | 24% | |
| Sugars | 18.03g | 72% | |
| Dietary Fiber | 21.34g | 85% | |
| Protein | 16.28g | 33% | |
| Vitamin C | 39.3mg | 65% | |
| Vitamin A | 2mg | 66% | |
| Iron | 5.2mg | 29% | |
| Calcium | 146.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 72.13 Kcal (302 kJ) | ||
| Calories from fat | 11.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 11% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 3% | |
| Sodium | 30.11mg | 7% | |
| Potassium | 300.79mg | 36% | |
| Total Carbs | 12.86g | 24% | |
| Sugars | 3.17g | 72% | |
| Dietary Fiber | 3.75g | 85% | |
| Protein | 2.86g | 33% | |
| Vitamin C | 6.9mg | 65% | |
| Vitamin A | 0.3mg | 66% | |
| Iron | 0.9mg | 29% | |
| Calcium | 25.8mg | 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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