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24Ingredients
80Minutes
470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 aubergines (medium, sliced)
- 5 Tbsp. extra-virgin olive oil (KTC)
- 150 grams red lentils (KTC)
- 1 onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 tsp. oregano
- 1/2 tsp. ground cinnamon
- 1 tsp. garlic paste (KTC)
- 1 sweet potato (peeled and diced)
- 2 courgettes (cut into chunky pieces)
- 1 red pepper (deseeded and diced)
- 400 grams chopped tomatoes (2 x, KTC tinned)
- 100 mL stock
- 400 grams beans (2 x, KTC tinned rosecoco, drained and rinsed)
- 1 bunch mint (roughly chopped)
- salt
- ground black pepper (to taste)
- 60 grams butter
- plain flour
- 1/2 tsp. mustard powder (English)
- 600 mL milk
- 250 grams ricotta cheese
- 100 grams cheddar cheese (grated)
- 4 Tbsp. finely grated Parmesan
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol55mg18% |
Sodium350mg15% |
Potassium1410mg40% |
Protein21g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber16g64% |
Sugars18g |
Vitamin A140% |
Vitamin C80% |
Calcium40% |
Iron15% |
* 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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Reviews(1)
Chloe H. 6 years ago
A truly fabulous vegetarian dish that even meat eaters will love. Lentils really give it a great texture thank you KTC