423
Calories
21g
Protein
4.6g
Fat
74g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Coriander, ground - 0.3 g (1 pinch)
- Onion - 50 g (0.5 whole)
- Garlic clove - 3 g (1 pcs)
- Turmeric - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Carrot - 100 g (1 whole)
- Bell pepper - 50 g (0.25 whole)
- Whole-wheat toast - 70 g
- Cumin - 0.3 g (1 pinch)
- Red lentils - 50 g (0.3 cup)
- Fresh parsley and cilantro - 5 g (1 tbsp)
How to make:
- Put lentils into a pot and cover with cold water, rinse and pour in fresh water. Bring to a boil
- Then add finely chopped onion and garlic, ground coriander, cumin, and turmeric, cook for 15 minutes
- Add shredded or grated carrot, finely chopped bell pepper and cook for another 10 minutes until the veggies are tender
- Season with salt and pepper. Garnish with parsley and serve with toast
