egyptian

Spiced Roasted Carrots with Lentils, Yogurt, and Mint

Name: Spiced Roasted Carrots with Lentils, Yogurt, and Mint
Yield: 1 serving
Cuisine: egyptian
Ingredients: 260 g carrots, cut into thick sticks; 70 g brown lentils (dry); 20 g olive oil; 180 g plain yogurt (2%); 18 g lemon juice; 6 g garlic, minced; 8 g fresh mint, chopped; 2 g ground cumin; 300 g water

This roasted dish pairs carrots, cut into thick sticks with brown lentils, plain yogurt and fresh mint, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

84 g Carbohydrates

27 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g carrots, cut into thick sticks 107 kcal
70g brown lentils (dry) 246 kcal
20g olive oil 177 kcal
180g plain yogurt (2%) 110 kcal
18g lemon juice 5 kcal
6g garlic, minced 9 kcal
8g fresh mint, chopped 3 kcal
2g ground cumin 8 kcal
300g water 0 kcal

Cooking instructions

carrotsolive oilground cumin
Heat oven to 425 F. Toss carrots with olive oil, cumin, and a pinch of salt; roast 20 to 25 minutes until browned and tender.
brown lentils (dry)water
Meanwhile simmer lentils in 300 g water until tender, 18 to 22 minutes; drain well and season with salt and black pepper.
plain yogurt (2%)lemon juicegarlic
Stir yogurt with lemon juice and minced garlic; season with salt.
carrotsbrown lentils (dry)plain yogurt (2%)fresh mint
Plate lentils, top with roasted carrots, dollop yogurt, and sprinkle with mint.
olive oil
Finish with a small drizzle of olive oil from the pan if desired and serve warm.