Spicy vegetable pot pie
Ingredients
filling 51.6% , water 24.2% , lentils 12.1% , YELLOW SQUASH 6.1% , tomato 3.0% , aubergine 1.5% , red bell pepper 0.8% , tomato purée 0.4% , yogurt 0.2% , garlic 0.1% , contains 2% and less of 0.0% , onion 0.0% , modified corn starch 0.0% , chili paste 0.0% , sugar 0.0% , salt 0.0% , COOKING WINE 0.0% , ginger 0.0% , canola oil 0.0% , water 0.0% , garlic 0.0% , crust 0.0% , E375 0.0% , reduced iron 0.0% , thiamin mononitrate 0.0% , E101 0.0% , folic acid 0.0% , interesterified soybean oil 0.0% , water 0.0% , E150a 0.0% , salt 0.0% , whey 0.0%
Nutrition · per 100 g
| Energy | 130 kcal |
| Fat | 4.8 g |
| Saturated fat | 1.9 g |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Carbs | 18.2 g |
| Sugars | 3 g |
| Fiber | 2.6 g |
| Protein | 3.7 g |
| Salt | 0.88 g |
| Sodium | 353 mg |
| Calcium | 15 mg |
| Iron | 1.3 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.