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Brigitte Bearden: "So good! Added mushrooms and kicked up the heat…" Read More
16Ingredients
30Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. coconut oil
- 1/2 red onion (chopped)
- 6 medium carrots (about 3 cups chopped)
- 3 cloves garlic (minced)
- 3 cms fresh ginger (piece, minced)
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. ground pepper (fresh)
- 1/4 tsp. cayenne pepper (to taste)
- 1 tsp. sea salt (to taste)
- 400 grams diced tomatoes
- 6 cups vegetable stock
- 1 cup red lentils (soaked*)
- 1 cup frozen spinach
- 1/2 lemon
- cooked brown rice (to serve)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium2100mg88% |
| Potassium1190mg34% |
| Protein16g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber21g84% |
| Sugars13g |
| Vitamin A430% |
| Vitamin C60% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Kym Williams 4 years ago
Omg DELICIOUS...I added mushrooms and used sweet potatoes instead of carrots. It was hearty, spicy goodness. This will definitely be a staple during cold weather months.
Catherine R. 6 years ago
I traded out the carrots for butternut squash, and the rice for quinoa, and it worked out wonderfully!