10 Ingredients
  • 1 cup black or de Puy lentils (7.5 ounces; 200g)
  • Kosher salt
  • 2 medium zucchini (about 1 pound; 450g total), sliced lengthwise about 1/2 inch thick
  • 1 bunch scallions (about 8 small scallions)
  • 1/4 cup plus 1 tablespoon (75ml) extra-virgin olive oil, divided
  • 1/2 teaspoon (2g) ground cumin
  • 2 medium Poblano peppers (about 8 ounces total)
  • 1/4 cup (60ml) apple cider vinegar
  • 1/8 teaspoon pimentón de la Vera or smoked paprika (about 1 large pinch)
  • 1/2 cup lightly packed picked cilantro leaves (about 1 handful), very roughly chopped, plus more for garnish
Nutrition
239
12% daily value
8 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

24% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 15

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

14% 7

Cholesterol

0% 0

Sodium

0% 10

Calcium

3% 31

Magnesium

6% 27

Potassium

8% 378

Iron

13% 2

Zinc

10% 1

Phosphorus

14% 98

Vitamin A

2% 20

Vitamin C

44% 40

Thiamin (B1)

21% 0

Riboflavin (B2)

9% 0

Niacin (B3)

7% 1

Vitamin B6

19% 0

Folate equivalent (total)

35% 138

Folate (food)

- 138

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

36% 43

Sugar alcohols

- 0

Water

- 78
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