Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
339
Calories
30g
Protein
2g
Fat
54g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Romaine lettuce leaves
- 3/4 cup cooked lentils
- 1 large eggplant, diced
- 1 carrot, peeled and diced
- 1/2 onion, diced
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons yellow curry paste
- 1 tablespoon water
- plain non-fat Greek yogurt
- fresh cilantro, chopped (optional)
- salt
- pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista