This creamy lentil daal, inspired by our friend Terri Montillio, has a burst of zesty lime that will awaken your senses. Topped with cumin-roasted winter squash and crispy chickpeas, you’ll wonder how you lived without this delicious take on an Indian staple. Lentils provide you with a good dose of protein, while the squash is rich with beta-carotene and phytonutrients. The creamy consistency of the daal and the contrast of oven-roasted vegetables will satisfy even the pickiest of eaters.
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Serving Size: 1 Serving (1630g) | ||
Recipe Makes: 2 | ||
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Calories: 1830 | ||
Calories from Fat: 743 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.6g | 110 % | |
Saturated Fat 52.6g | 263 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1528.4mg | 53 % | |
Potassium 3402.2mg | 90 % | |
Total Carbohydrate 209.9g | 62 % | |
Dietary Fiber 80.8g | 323 % | |
Sugars, other 129.1g | ||
Protein 76.5g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1830
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