Red lentils simmered with turmeric and finished with a butter tempering of cumin, onion, garlic, ginger and curry. A high-protein vegetarian main.
Ingredients
Instructions
- 1
Rinse the lentils until the water runs clear and drain. Bring to a boil in a pot with the water and turmeric, skim the foam and simmer over low heat for 20-25 minutes, until the lentils break down.
- 2
Meanwhile, finely chop the onion, dice the tomato and grate the garlic and ginger.
- 3
Melt the butter in a frying pan, add the cumin and let it sizzle for 30 seconds. Add the onion and cook over medium heat for 6-7 minutes until golden.
- 4
Add the garlic, ginger and curry powder for 1 minute, then the tomato and cook for 4-5 minutes until it breaks down.
- 5
Stir the tempering into the lentils, add the salt and simmer for 5 more minutes, stirring occasionally.
- 6
Remove from the heat, stir in the lemon juice and serve hot.
Nutrition
Per serving
| Calories | 253 kcal |
|---|---|
| Protein | 13 g |
| Carbs | 37 g |
| Fat | 7 g |
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