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Persian Spiced Lentils with Roasted Cauliflower and Potatoes
YUP, ITS VEGAN17Ingredients
65Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 potatoes (small, or 1-2 large, cut into small cubes)
- 1 head cauliflower (cut into florets)
- oil (as needed)
- salt
- spice blend
- 1/2 white onion (or of a yellow, diced)
- 3 cloves garlic (minced)
- 1/2 Tbsp. spice blend (baharat)
- 1 cup dry lentils (soaked for at least two hours, soaking water discarded)
- 1/2 cup low sodium vegetable broth (or water, plus more as needed)
- 1 Tbsp. coconut sugar (or brown sugar)
- 1 Tbsp. nutritional yeast (see notes for substitutions)
- 1 lemon
- 1/2 tsp. salt (or to taste)
- raisins
- 1/4 cup dried currants
- 3 Tbsp. toasted walnuts (chopped)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1000mg42% |
| Potassium2200mg63% |
| Protein24g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate98g33% |
| Dietary Fiber28g112% |
| Sugars16g |
| Vitamin A10% |
| Vitamin C260% |
| Calcium10% |
| Iron45% |
* 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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