Ingredients
Utensils
Thermomix, Colander
recipe
Step 1
Rinse the lentils. In a pot, bring 15 cl of water per person to the boil. Add salt, then the lentils and cook for 40 min / 100°C / reverse mode / speed 1.
Step 2
Meanwhile, deseed and rinse the peppers. Cut into thin strips.
Step 3
Once the lentils are cooked, add the peppers and the coconut milk and curry. Season with salt and pepper. Cook for 5 minutes / 100° / reverse mode / speed 1.
Step 4
Serve and enjoy! (Optional: top with chopped fresh cilantro if you have any)
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 469 cal. |
| Fat | 26 g |
| Carbohydrates | 38 g |
| Protein | 17 g |
| Fiber | 12 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Lentil and pepper curry" contains 469 Energy, 26 g of Fat, 38 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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