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Roasted Squash & Red Lentil Spread
FAT FREE VEGAN RECIPES11Ingredients
20Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 3/4 cups butternut squash (roasted, cubes, about 1 inch [2.5 cm], lightly packed)
- 1 cup red lentils (cooked in 4 cups, 940 ml water for 20 minutes or until mushy, well drained)
- 1 Tbsp. garam masala
- 1/4 cup tahini
- 1 clove garlic (grated)
- 1 Tbsp. granulated onion
- 1 tsp. ground coriander
- 1/2 tsp. cayenne pepper (to taste)
- 1 tsp. paprika
- 1 tsp. fine sea salt
- 3/4 cup nondairy milk (unsweetened, or suppress/reduce amount of salt and use vegetable broth instead)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium990mg28% |
| Protein18g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber19g76% |
| Sugars5g |
| Vitamin A220% |
| Vitamin C45% |
| Calcium20% |
| Iron35% |
* 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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