Ingredients For Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad Recipe
2 tablespoon Tandoori paste
3 piece Cm fresh ginger, finely grated
2 Garlic Cloves, Crushed
1 kilogram Piece kent pumpkin, cut into 6 wedges
2 tablespoon Coconut oil melted
400 gram Can lentils, drained, rinsed
0.5 cup Fresh coriander leaves
0.25 cup Fresh flat-leaf parsley leaves
0.25 cup Fresh mint leaves
1 Eschalot, very thinly sliced
0.25 cup Slivered Almonds, Toasted
1 tablespoon Lemon juice
1 cup Plain greek-style yoghurt
Nutrition value
333
calories per serving
7 g Fat20 g Protein45 g Carbs18 g FiberOther
Current Totals
7 g Fat
20 g Protein
45 g Carbs
18 g Fiber
MacroNutrients
Carbs
45 g
Protein
20 g
Fiber
18 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
179 mg
Iron
8 mg
Vitamin A
910 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
147 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
124 mg
Manganese
2 mg
Phosphorus
267 mg
Selenium
42 mcg
Zinc
3 mg
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