Name: Sandwiches with red lentil and carrot spread
Total time: 25 min
Yield: 1 serving
Ingredients: Dried red lentils - 40 g (about 3½ tablespoons); Carrot - 60 g; Onion - 40 g; Canola oil - 5 g (about ½ tablespoon); Tomato paste - 10 g (about ½ tablespoon); Whole-grain bread - 2 slices (80 g); Pickled cucumber - 50 g

Instructions

Rinse the lentils and cook them in 2.5 times as much water for 12-15 minutes, until they break down.

Meanwhile, sauté the chopped onion and grated carrot in oil until softened (5-6 minutes).

Blend the lentils with the vegetables, tomato paste, marjoram, smoked paprika, salt, and pepper.

Spread the paste on the bread and top with slices of pickled cucumber.

The spread thickens as it cools. Make a larger batch while you're at it—it will keep in the refrigerator for 3 days.

Nutrition information per serving

Per serving	Amount
Calories	443 kcal
Protein	21.1 g
Carbs	59.4 g
of which sugars	9.7 g
Fiber	12.5 g
Fat	9 g
of which saturated	1.2 g
Salt	2.6 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 21% of the energy, carbs 59%, and fat 20%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Ingredients (1 serving)

Instructions

Nutrition information per serving

Which meal plans include this recipe

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