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Lentil curry with broccoli and carrots

Broccoli contains a high concentration of dindolmethane (DIM). DIM has a regulating effect on estrogen detoxification in the liver and thus promotes a healthy estrogen balance.

Duration: 15 minutes preparation, 20 minutes cooking time


100 g onion

2 cloves of garlic

100 g red lentils

1 tbsp coconut oil

2 kaffir lime leaves

1 medium chili without seeds (shouldn't be too spicy!)

1 tsp curry powder

172 tsp turmeric powder

200 ml vegetable broth

200 ml coconut milk

1/2 tsp fenugreek leaves, dried

1 tbsp tamari (soy sauce)

100 g broccoli

80 g carrot

Crystal salt and pepper from the mill

1 thumb piece big ginger

1 lime

1 lemongrass

1 volume fresh coriander

black Sesame


Peel the onions and garlic and dice finely; Rinse the lentils in a sieve until they no longer foam, drain.

Heat a pot with 1 tablespoon of coconut oil on a medium heat and fry the onion cubes with the garlic spices, lime leaves, chili, curry and turmeric and ginger for 1 minute while stirring.

Deglaze with vegetable broth and stir in coconut milk, add lemongrass.

Add the drained lentils and simmer until the lentils are soft but do not fall apart.

Grate the fenugreek leaves in a mortar and add them to the soup, stir in 1 tablespoon of tamari and let it simmer briefly.

In the meantime, cut the broccoli into small florets; Peel the carrot and dice finely.

Add the broccoli florets and carrot cubes to the lentils in the pot and cook for 2 minutes.

Remove the lime leaves, season with salt, pepper and a splash of lemon.

Roast the black sesame seeds in a pan until they smell fragrant, then grind them into a mortar.

Serve the lentil curry, sprinkle with fresh corinder and sesame seeds.

Fresh jasmine rice is recommended as a side dish.


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