Directions:
- Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally. Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread. Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.62 Kcal (1589 kJ) | ||
| Calories from fat | 119.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 20% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 894.2mg | 37% | |
| Potassium | 631.11mg | 13% | |
| Total Carbs | 45.62g | 15% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 15.48g | 62% | |
| Protein | 21.8g | 44% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 5.9mg | 33% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 95.02 Kcal (398 kJ) | ||
| Calories from fat | 29.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 20% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 223.83mg | 37% | |
| Potassium | 157.97mg | 13% | |
| Total Carbs | 11.42g | 15% | |
| Sugars | 1.92g | 31% | |
| Dietary Fiber | 3.88g | 62% | |
| Protein | 5.46g | 44% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 1.5mg | 33% | |
| Calcium | 24.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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