Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 5.39 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons olive oil
- 1 medium onion, peeled, diced small
- 1 medium carrot, peeled, diced small
- 1 stalk celery, diced small
- 1 small head cabbage, core removed, diced small
- 2 cloves garlic, peeled, minced
- 1teaspoons curry powder
- 2L water
- 200grams dried red lentils, rinsed
- 2 sprigs thyme, chopped
- 1 leaf bay leaf
Nutrition per serving
727kJ / 173Cal
727 Kilojoules or 173 Calories
8% of daily energy intake*
Protein
10.9grams
Fat
3.9grams
Carbs
19.2grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Homemade and comforting vegetable curry broth cooked with cabbage and lentils is packed with fibre and flavour.
Method
Step 1 of 2
Set a large pot to medium heat on the stovetop adding in 1 tsp of oil to warm for 1 minute. Stir in the onions to sweat for 3 minutes before mixing in the carrots, celery and cabbage to cook for 5 minutes until the vegetables start to soften. Stir in the garlic and curry powder for 30 seconds.
Step 2 of 2
Pour in the water also with the red lentils, thyme and bay leaves. Simmer for 45 minutes until the lentils and vegetables have all softened. Season before serving into warm bowls.
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