10 Ingredients
  • 1/2 lb carrots, halved lengthwise
  • 1 red onion, cut into 1-inch wedges
  • 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
  • 5 tbsps extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup dried french green lentils, rinsed
  • 1 shallot, halved
  • 4 tsps apple cider vinegar
  • 1 tsp dijon mustard
  • 1 stalk celery, thinly sliced, plus leaves
Nutrition
211
11% daily value
6 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 19

Fiber

18% 5

Sugars

- 4

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

16% 375

Calcium

5% 50

Magnesium

9% 36

Potassium

15% 508

Iron

10% 2

Zinc

5% 1

Phosphorus

13% 93

Vitamin A

36% 327

Vitamin C

19% 11

Thiamin (B1)

17% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

14% 0

Folate equivalent (total)

26% 103

Folate (food)

- 103

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

19% 16
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