Pumpkin And Lentil Tray Bake

Vegan, low FODMAP, gluten free, dairy free, egg free, nut free and low calorie

serves 4

Ingredients

  • 1/2 Kent pumpkin, cut into 8 pieces
  • 2 large carrots, cut into large chunks
  • 2 x 400g tins lentils
  • 400g tin diced tomato
  • 2 cups spinach
  • 1 tsp whole cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 2 tbsp olive oil

Method

  1. Combine all ingredients in a large ceramic baking dish, toss with salad served to mix
  2. Cover tray with foil and bake in oven 180 degrees Celsius for 2 hours or until pumpkin and carrots are soft and slightly browned
  3. Serve

Nutrition Information per serve

  • Energy: 244cal
  • Protein: 12.7g
  • Total fat: 9.1g
  • saturated fat: 1.1g
  • Carbohydrates: 30.3g
  • Sugar: 8.9g
  • Dietary fibre: 7.9g
  • Sodium: 263.9mg