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August 22, 2022 <600 calories/serving

Lentil Frankie

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Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 3/4 cup dry red lentils
  • 3 1/2 cup water
  • 9 oz red potatoes quartered
  • 3 cup water
  • 3/4 tsp ground turmeric
  • 3/4 tsp curry powder
  • 3/4 tsp garam masala
  • 2 Tbsp canola oil split
  • 1 tsp kosher salt split
  • 1 tsp granulated garlic
  • 1 cup cauliflower florets
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1 cup plain Greek yogurt
  • 1/3 cup fresh mint
  • 1 Tbsp lime juice
  • 4 each 10 inch whole wheat tortilla wraps
  • 1 cup fresh shredded beets
  • 1 cup carrots grated
  • 1 cup red onion sliced
  • 1 cup spinach leaves

Instructions

  • Preheat an oven to 425°F.
    Place lentils and first listed water in a pot and boil for 15-17 minutes, drain and hold hot.
    Simultaneously, place potatoes and second listed water in a pot and boil for 15-20 minutes until tender, drain, and keep warm.
  • In a mixing bowl combine lentils, potato, turmeric, curry powder, garam masala, 1 Tbsp. oil, garlic, and 1/2 tsp salt. Mash mixture to a smooth yet textured consistency. Cover and keep warm.
  • Roughly chop cauliflower and toss with 1 Tbsp oil, coriander, cumin, and 1/2 tsp salt. Transfer in an even layer to a sheet pan and roast in the oven for 20 minutes. Keep warm.
  • While cauliflower is roasting, blend yogurt, mint, and lime juice in a blender until vibrant and green. Keep cold.
  • To build frankie: warm tortilla and spread the curried lentil mix. Then, top with cauliflower, beets, carrots, onion, and spinach leaves. Drizzle with yogurt sauce.

Chef Tips

Recipe provided by Lentils.

Nutrition

Calories: 490kcal | Carbohydrates: 70g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Sodium: 710mg | Fiber: 11g
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Categories: <600 calories/serving

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