Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad Recipe
Recipe By Taste
Served with a mango and yoghurt dressing, this indian-inspired vegetarian recipe is perfect as light lunch or side for dinner.
4.7
15 Rating -
Rate
Vegdiet
1hr total
10minsPrep
50minsCook
1hr total
10m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad Recipe
- 0.33 tablespoon Tandoori paste
- 1/2 piece Cm fresh ginger, finely grated
- 0.33 Garlic Cloves, Crushed
- 0.17 kilogram Piece kent pumpkin, cut into 6 wedges
- 0.33 tablespoon Coconut oil melted
- 66.67 gram Can lentils, drained, rinsed
- 0.08 cup Fresh coriander leaves
- 1/25 cup Fresh flat-leaf parsley leaves
- 1/25 cup Fresh mint leaves
- 0.17 Eschalot, very thinly sliced
- 1/25 cup Slivered Almonds, Toasted
- 0.17 tablespoon Lemon juice
- 0.17 cup Plain greek-style yoghurt
Nutrition
value
value
333
calories per serving
7 g Fat20 g Protein45 g Carbs18 g FiberOther
Current Totals
- Fat7g
- Protein20g
- Carbs45g
- Fiber18g
MacroNutrients
- Carbs45g
- Protein20g
- Fiber18g
Fats
- Fat7g
Vitamins & Minerals
- Calcium179mg
- Iron8mg
- Vitamin A910mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9147mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium124mg
- Manganese2mg
- Phosphorus267mg
- Selenium42mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste