Curried Red Lentil Spread

This Indian-inspired spread with red lentils, apples and ginger is great for dipping flatbread and vegetables or as a sandwich filler.

Ingredients for 1 portion:

200 g Red lentils

400 ml Vegetable stock

2 Tea spoons Curry powder

1/2 Tea spoon Cayenne pepper

1 Small onion

1 Sour apple (e.g. Braeburn, Cox)

2-3 cm Fresh ginger

1 Tablespoon Vegetable oil

2 Tablespoons fresh coriander

Salt & pepper

Total time: 1.5 hours

Place lentils in a sieve and rinse with running, cold water for 1 minute. Bring the vegetable stock to boil in a small sauce pan and cook the lentils for about 15 minutes, until they have absorbed the liquid completely. Chop the peeled apple and onion roughly, peel and grate the ginger. Heat up the vegetable oil in a large pan, add the onion and fry for 2-3 minutes. Add the apple, curry powder and cayenne pepper and fry for another 5 minutes or more, until the apple has softened. Add the grated ginger and lentils, then blend with a hand held mixer or in a food processor. Add salt and pepper to taste and place in the fridge for at least one hour or overnight. Serve garnished with chopped coriander.

Curried Red Lentil Spread
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964 calories
157 g
0 g
19 g
51 g
2 g
872 g
1765 g
25 g
0 g
16 g
Nutrition Facts
Serving Size
872g
Amount Per Serving
Calories 964
Calories from Fat 165
% Daily Value *
Total Fat 19g
29%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 1765mg
74%
Total Carbohydrates 157g
52%
Dietary Fiber 28g
110%
Sugars 25g
Protein 51g
Vitamin A
31%
Vitamin C
31%
Calcium
11%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for 1 portion
  1. 200 g Red lentils
  2. 400 ml Vegetable stock
  3. 2 Tea spoons Curry powder
  4. 1/2 Tea spoon Cayenne pepper
  5. 1 Small onion
  6. 1 Sour apple (e.g. Braeburn, Cox)
  7. 2-3 cm Fresh ginger
  8. 1 Tablespoon Vegetable oil
  9. 2 Tablespoons fresh coriander
  10. Salt & pepper
Instructions
  1. Place lentils in a sieve and rinse with running, cold water for 1 minute.
  2. Bring the vegetable stock to boil in a small sauce pan and cook the lentils for about 15 minutes, until they have absorbed the liquid completely.
  3. Chop the peeled apple and onion roughly, peel and grate the ginger. Heat up the vegetable oil in a large pan, add the onion and fry for 2-3 minutes.
  4. Add the apple, curry powder and cayenne pepper and fry for another 5 minutes or more, until the apple has softened.
  5. Add the grated ginger and lentils, then blend with a hand held mixer or in a food processor.
  6. Add salt and pepper to taste and place in the fridge for at least one hour or overnight.
  7. Serve garnished with chopped coriander.
beta
calories
964
fat
19g
protein
51g
carbs
157g
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