Lentil and Roasted Root Vegetable Strudel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian showstopper: phyllo-wrapped roasted root vegetables, lentils, and goat cheese with pecan pesto. Elegant, hearty, and packed with autumn flavors. Perfect for meat-free mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound butternut squash (peeled, seeded and cut into ½-inch cubes (about 2 cups))
- 1/2 pound carrots (peeled and cut into 1/2-inch pieces)
- 1/2 pound parsnips (peeled and cut into 1/2-inch cubes)
- 1/2 pound turnips (peeled and cut into 1/2-inch cubes)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 cup dried brown lentils
- 4 cups water
- Pinch salt
- 3/4 cup pecans
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 6 sheets phyllo dough
- 1/4 cup olive oil
- 4 oz goat cheese (crumbled)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 1h
- Sodium
- 640mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 780mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.