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Red lentils with spring onions

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Ingredients for 4 servings:

  • 250 g lentils, red
  • 1 bunch of spring onions
  • 280 g whole wheat pasta
  • 4 shots of vinegar
  • 4 tbsp low-fat curd cheese
  • curry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Cook the lentils according to the package instructions, but use curry powder instead of salt. Repeat with the noodles. Finely chop the spring onions. When the lentils are cooked, drain and reserve a little of the curry water. Heat the lentils in the pot, deglaze with the curry water, and add the low-fat quark, spring onions, and vinegar. Mix in the noodles, and you have a delicious lunch. At first glance, this dish might seem high in carbohydrates, but they’re all long-chain carbohydrates. You’ll eat half a plate of this and be completely stuffed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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