Try this Roasted pumpkin with lentils & blue cheese recipe, or contribute your own.
Suggest a better descriptionSource: Ottolenghi - Simpel
[1] Heat the oven to 220 degrees C
[2] Put the pumpkin and onions into a bowl and mix together with:
- 2 tbsp of olive oil
- Sage
- 3/4 tsp of salt & royal amount of pepper
[3] Put on baking tray, bake for 25-30 minutes until golden brown. Leave to cool for 10 minutes
[4] Put lentils in a bowl and mix together with:
- Lemon peel
- Lemon juice
- Garlic
- Parsley | Mint | Tarragon
- 1/4 tsp salt
- 1 tbsp olive oil
[5] Gently mix baking tray contents & lentil together in bowl
[6] Divide on plates, add blue cheese on top and sprinkle with a little bit of olive oil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 574 | ||
Calories from Fat: 37 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.5mg | 1 % | |
Potassium 2089.5mg | 55 % | |
Total Carbohydrate 106.9g | 31 % | |
Dietary Fiber 42.9g | 171 % | |
Sugars, other 64g | ||
Protein 33.7g | 48 % | |
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: 574
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