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Lentil and Roasted Root Vegetable Strudel
OH MY VEGGIES18Ingredients
105Minutes
580Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. butternut squash (peeled, seeded and cut into ½-inch cubes, about 2 cups)
- 1/2 lb. carrots (peeled and cut into 1/2-inch pieces)
- 1/2 lb. parsnips (peeled and cut into 1/2-inch cubes)
- 1/2 lb. turnips (peeled and cut into 1/2-inch cubes)
- 3 Tbsp. olive oil
- 2 tsp. smoked paprika
- 1 tsp. salt
- 1 cup brown lentils (dried)
- 4 cups water
- 1 pinch salt
- 3/4 cup pecans
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. olive oil
- salt
- black pepper
- 6 sheets phyllo dough
- 1/4 cup olive oil
- 4 oz. goat cheese (crumbled)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium740mg31% |
| Potassium900mg26% |
| Protein18g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber16g64% |
| Sugars7g |
| Vitamin A260% |
| Vitamin C50% |
| Calcium30% |
| Iron30% |
* 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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