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
Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad
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ingredients serve

Ingredients 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
333
calories per serving
7 g Fat20 g Protein45 g Carbs18 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    20g
  • Carbs
    45g
  • Fiber
    18g

MacroNutrients

  • Carbs
    45g
  • Protein
    20g
  • Fiber
    18g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    179mg
  • Iron
    8mg
  • Vitamin A
    910mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    147mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    2mg
  • Phosphorus
    267mg
  • Selenium
    42mcg
  • Zinc
    3mg
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
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Recipe By Taste