Lentil-Spinach-Curry is the perfect dish for the autumn season. I used yellow lentils that have an aromatic and spicy taste. They are quickly done and are very creamy. They contain a lot of protein and highly nutricious carbs, but low fat. They contain also B-Vitamines that are very important for our nervous system and our brain power. So you have a quickly done, healthy recipe with a creamy and fruity taste!
Ingredients (for 3-4 persons):
- 150 g onions
- 500 g carrots
- 2 tbsp oil (e.g. sunflower oil)
- 3 tsp curry powder
- 200 g yellow lentils
- 800 ml vegetable broth
- 200 g baby leaf spinach, fresh or frozen
- potatoes boiled in their skin as side dish
- 1 bio lime
- 200 g soya yoghurt
Cut the onions and carrots into small pieces. Heat up the oil in a big pot or a wok pan and steam the onions until they are glazed. Add the carrots and steam them for a few minutes. Stir in the curry powder and the washed lentils. Add the vegetable broth and the salt. Let everything cook covered on low heat for 25 minutes. After 15 minutes you add the spinach. If the lentils aren’t cooked enough, you can add additional vegetable broth. Perfect side dishes are potatoes or bread. At last you can put a bit of lime juice on your curry and serve it with soya yoghurt.