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–+ servings

Curry Veggies with Lentil Puree

Venelina Dove M.D.
A super healthy and delicious meal from whole natural plant ingredients. Loaded with antioxidants from the wide
variety of vegetables used. The curry powder and soy sauce add a
distinctly eastern flavor. The veggies feel super juicy and fresh.
Combined with the lentil puree you get a nutritious and satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Oriental
Servings 3 -4 servings
Calories 446 kcal

Ingredients
  

For the Curry Veggies

  • 1 zucchini
  • 1 eggplant
  • 2 carrots
  • 3 tomatoes
  • 1 large onion
  • 1 green pepper
  • 1 head garlic
  • ½ lemon juiced
  • 4 tbsp soy sauce
  • 3 tsp curry powder
  • 2 tbsp nutritional yeast
  • salt to taste
  • several twists freshly ground black pepper
  • 1 ½ cups water

For the Lentil Puree

  • 1 cup lentils dry
  • 2 carrots
  • 1 onion
  • 1 tsp thyme
  • salt to taste
  • several twists freshly ground black pepper

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Chop the zucchini, eggplant, carrots, tomatoes, onion, and pepper into thick circles. Split the garlic head into cloves and peel them.
  • Place the chopped veggies (except the tomatoes) into a large bowl and season with the lemon juice, soy sauce, curry powder, nutritional yeast, salt, and black pepper. Mix everything carefully and leave for about 15 mins.
  • Put the seasoned veggies in a large baking pan. Add the water and top with the tomato circles. Bake for about 45 mins.
  • For the lentil puree, chop the carrots and onion into 2-3 large pieces. Place them together with the lentils in a pot with boiling water and cook for 20 mins. When it is ready, drain the lentils, carrots, and onion and put them in a food processor until smooth. You may need to add about a half cup of broth if it is too thick.
  • Serve the curry veggies with the lentil puree and sprinkle with some sesame seeds. Enjoy!

Notes

Whеn I season the veggies in a large bowl I prefer not to add the tomato circles as they often fall apart. I add them on top of the other vegetables in the baking pan so they can keep the moisture of the others.

Nutrition

Serving: 1gCalories: 446kcalCarbohydrates: 88gProtein: 26gFat: 3gPolyunsaturated Fat: 2gSodium: 1623mgFiber: 20gSugar: 19g