381
Calories
22.1g
Protein
7.6g
Fat
56g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Parsley - 5 g (1 tbsp)
- Olive oil - 5 ml (1 tsp)
- Zucchini - 50 g
- Onion - 30 g (0.3 whole)
- Curry powder - 4 g (1 tsp)
- Bell pepper - 50 g (0.25 whole)
- Cauliflower - 50 g
- Pumpkin - 130 g
- Red lentils - 50 g (0.3 cup)
- Chickpeas - 30 g
How to make:
- Peel raw pumpkin and cut into large cubes
- In a large saucepan with heated oil, add finely chopped onion, curry, pumpkin and, stirring constantly, sauté for 3 minutes over medium heat
- Add lentils and chickpeas (previously boiled or canned with no sugar added) to the pan, add a little water. Bring the mixture to a boil
- Reduce the heat and continue cooking over medium heat until pumpkin is soft (approx. 5 minutes)
- Add diced zucchini, bell pepper to the pumpkin and lentils. Cook over medium heat for 5 minutes
- Remove from heat and season with salt and pepper to taste
- Sprinkle with greens before serving
