Mixed pepper and lentil curry

Large 589

Simple and tasty veggie curry


This simple yet tasty veggie dish is perfect for when you fancy something to spice up a cold, dark February evening. It takes just 35 minutes to prepare and cook and comes in at 147 calories and 1.4g fat per serving, leaving you plenty of calories for basmati rice and even some mango chutney.
Mixed pepper and lentil curry
Large 589

Summary

  • serves
    4
  • cooking time
    25 mins
  • prep time
    10 mins
  • kcal per serving
    147
  • vegetarian
    No
  • Ingredients

  • salt and black pepper, freshly ground
  • 600ml vegetable stock
  • 100g red lentils, dry weight
  • 2 tbsps medium curry powder
  • 2 garlic cloves, crushed
  • fresh mint, to garnish
  • 3 tbsps tomato puree
  • 1 red pepper and green pepper, deseeded and chunkily chopped
  • 2 onions, chopped
  • 1 red chilli, finely chopped
  • Description

    Mixed pepper and lentil curry

    Tips

    This simple curry can be liquidised and thinned down with extra vegetable stock to make a tasty soup.

    Instructions

    1.

    Heat a large non-stick pan, and dry-fry the onions and garlic for 1-2 minutes until soft. Add the peppers and curry powder and cook for a further minute.

    2.

    Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required. Garnish with fresh mint.

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