Mixed pepper and lentil curry

[Guest guest]

Serves 4 from July 2008 Rosemary Conley Magazine

 

2 onions

2 garlic cloves, crushed

100g/4oz red lentils

2 different coloured bell peppers, chopped roughly

600ml/20fl oz vegetable stock

3 tablespoons tomato paste

2 tablespoons curry powder

1 red chilli pepper

 

 

 

1. Dry fry the roughly chopped onion and the garlic until soft.

 

2. Add the other ingredients and simmer for 20 mins (check water/stock

level periodically).

 

3. This can be liquidised with more stock/water and used as a soup

 

Nutrition Facts

Serving Size 258.1g

Amount Per Serving

 

Calories 137

Calories from Fat 7

% Daily Value*

Total Fat 0.8g 1%

Saturated Fat 0.1g 1%

Cholesterol 0mg 0%

Sodium 23mg 1%

Total Carbohydrates 25.7g 9%

Dietary Fiber 10.3g 41%

Sugars 4.9g

Protein 8.2g

Vitamin A 7% • Vitamin C 41%

Calcium 6% • Iron 19%

* Based on a 2000 calorie diet

 

Nutritional details are an estimate and should only be used as a guide

for approximation.

[Guest guest]

Thanks for the recipe and especially for the nutritional info -

always & #13; & #10;very useful to those of us who are watching our intake of good

and & #13; & #10;healthy food! I like the idea that it can be converted to a

soup & #13; & #10;too. It's now in the Files. & #13; & #10; & #13; & #10;Love and hugs, Pat