1 portion contains approximately: 418 kcal - 26 g protein - 14 g fat - 47 g carbohydrates
Ingredients (for 2 persons)
- 80g red lentils
- 1 onion
- 1 tbsp rapeseed oil
- 400ml vegetable stock
- 600 g fresh seasonal vegetables (e.g. courgettes, leeks, carrots, peppers, celery)
- 2 cloves of garlic, crushed or finely diced
- 1 tbsp rapeseed oil
- 1 tsp curry powder
- a pinch each of turmeric, cumin and ground coriander
- 150g low-fat natural yogurt
- 2 tbsp low-fat sour cream
- 2 tbsp low-fat quark
- 3 cm ginger
- 2 stalks of lemongrass
- 4 tbsp flat-leaf parsley
- Salt
- Pepper
Preparation
- Peel and dice the onion, fry gently in the oil until translucent, pick over the lentils and add to the onions. Mix all together and add 200ml vegetable stock, then simmer for approx. 15 minutes. Stir from time to time.
- As soon as the lentils are cooked, drain and reserve the cooking stock.
- Wash, clean and dice the vegetables.
- Heat the oil in a pan, add the curry powder and fry briefly, add the vegetables and let brown.
- Peel the garlic cloves, crush or finely chop and add the other spices.
- Deglaze with the remaining 200ml vegetable stock.
- Let simmer.
- To prepare the yogurt sauce, mix together the yogurt and sour cream, then season with salt. Peel and crush the ginger or finely chop and stir in. Wash the lemongrass and finely chop. Mix into the sauce.
- Carefully stir the lentils and the vegetable mixture together, arrange on 2 plates and serve.
- Wash and chop the parsley, sprinkle over the lentil and vegetable mixture.
- Serve with the yogurt and ginger sauce.
