
BBQ Lentils With Roasted Potatoes
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Nutrition
- Calories
- 228
- Fat
- 7.3g
- Carbs
- 32.6g
- Protein
- 9g
Serving 3 OZ · 228 cal
1 servings per container
- Total Fat
- 7.3g
- Total Carbohydrate
- 32.6g · 25%
- Saturated Fat
- 0.4g
- Dietary Fiber
- 4.6g · 12%
- Trans Fat
- 0g
- Total Sugars
- 5.1g
- Cholesterol
- 0mg
- Added Sugars
- 1.3g · 0%
- Sodium
- 560.8mg · 37%
- Protein
- 9g
- Iron
- 2.9mg · 16%
- Vitamin C
- 2.8mg · 3%
- Vitamin A - RE
- 0.1mcg · 0%
- Calcium
- 25.1mg · 2%
- Trans Fatty Acid
- 0g
- Carbohydrates
- 32.6g · 25%
- Insoluble Fiber
- 0g
- Potassium
- 367.2mg · 9%
- Soluble Fiber
- 0g
Ingredients
Red Lentils (Lentil), Spanish Onions (Onions), Yukon Potato, Korean BBQ Sauce (SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), APPLES, SUGAR, WATER, APPLE JUICE CONCENTRATE, RICE WINE VINEGAR, CANOLA OIL, DRIED GARLIC AND ONION, SESAME OIL, CORN STARCH, ONIONS, DISTILLED VINEGAR, SEASONING (WATER, DEXTROSE, RICE, CORN SYRUP AND SALT), XANTHAN GUM, SPICES, SEA SALT.CONTAINS: SOY, WHEAT, SESAME.), Apple Cider Vinegar (Distilled Vinegar From Grain, Natural Flavor With Caramel Color, Diluted With Water ), Canola Oil (Canola Oil), Dijon Mustard (Distilled White Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Sugar, Spices.), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.), Kosher Salt (Salt), Garlic, Garlic Powder (Garlic), Smoked Paprika (Paprika & Silicon Dioxide), Black Pepper (Black Pepper), Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Onion Powder (Onion Powder)
Allergens: Gluten, Soybeans, Sesame, Pea Protein, Alcohol
History
Served 1 day in the last year · First served Tue, Oct 13
South Campus (Lunch)