Discover the benefits of red lentils in this aromatic carrot and leek stir-fry. Learn how to optimize plant-based protein.
Equipment
- wok or frying pan
Ingredients
- 1 cup red lentils rinsed
- 1 large leek white and light green parts, sliced
- 2 carrots diced or grated
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp ground cumin
- 8 walnuts
- 1 tsp Extra virgin olive oil
- 1 pinch sea salt
- 1 pinch pepper
Instructions
Sauté the leek and carrots in a pan with olive oil until tender.
Add the spices and toast them for 30 seconds to release their aromas.
Add the rinsed lentils and cover with water (usually a 2:1 ratio of water to lentils).
Simmer for 12-15 minutes until the liquid is absorbed and lentils are tender.
Top with seeds or nuts before serving for that complete protein boost.
Nutrition
Calories449 kcal
Carbohydrates69 g
Protein26 g
Fat9 g
Saturated fat1 g
Sodium82 mg
Potassium1226 mg
Fiber31 g
Sugar7 g
Vitamin A12158 IU
Vitamin C14 %
Calcium115 %
Iron9 mg
