Put the lentils in a large bowl and mash with a fork. Mix in the corn, vegetables and parsley. Stir through the mayonnaise.
Spread the breads with the ricotta, then divide the lentil salad and arugula or baby spinach leaves among the breads. Fold up the breads to enclose the filling. Wrap in baking paper or plastic wrap to secure.
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|Serving Size: 1 Serving (1990g)|
|Recipe Makes: 4|
|Calories from Fat: 195 (5%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 12.2mg||4 %|
|Sodium 625.6mg||22 %|
|Potassium 9146.8mg||241 %|
|Total Carbohydrate 679.4g||200 %|
|Dietary Fiber 231.1g||924 %|
|Sugars, other 448.3g|
|Protein 218.1g||312 %|
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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: 3636
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