Red lentil cream with curry
Once cooked, red lentils resemble yellow split peas more than lentils. They work wonderfully in salads, soups, or as a cream. Eastern spices pair particularly well with them. They cook in around 15–20 minutes, making them a practical choice. They are high in carbohydrates but also in fibre, which has a beneficial effect on blood sugar levels.
Ingredients for 4 servings
- 8 slices of Abonett rye extruded bread
- 200 g red lentils
- 2 cloves of garlic
- Salt
- Pepper
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1 tablespoon lemon juice
- Olive oil
- Curry
Preparation
Place the red lentils in a pot and cover with water by about 3 fingers, then cook until soft. Once done, drain and drizzle with olive oil. Grate in the garlic, add the spices and lemon juice, then blend until smooth.
If it turns out too thick, add more olive oil — especially before serving, as the lentils absorb more liquid as they sit in the fridge. Sesame seeds and parsley make a great topping.
1 slice of extruded bread contains 18 kcal.
If you follow this recipe, you will consume 209 calories. This is the calorie count per serving, per person.
