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Coconut Lentils with Roasted Chickpeas and Squash
BECAUSE FOOD IS LIFE15Ingredients
45Minutes
820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. ground cumin
- 1 tsp. sea salt
- 2 lb. winter squash (peeled and cubed, I used Red Kuri, but Butternut would work well too)
- 2 Tbsp. oil (I used grapeseed)
- 14 oz. chickpeas (rinsed, drained and patted dry)
- 1 lime
- 1 Tbsp. oil (again, I used grapeseed)
- 1 yellow onion (large, diced)
- 2 Tbsp. garlic (diced)
- 2 Tbsp. ginger (diced)
- 1 1/2 cups red lentils (often labeled red split lentils)
- 2 cups water (or broth)
- 14 oz. coconut milk
- 1 lime
- salt
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium1130mg47% |
| Potassium2120mg61% |
| Protein30g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber36g144% |
| Sugars11g |
| Vitamin A70% |
| Vitamin C90% |
| Calcium25% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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