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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. virgin olive oil (extra-)
- 1 leek (finely chopped)
- 1 celery heart (keep the outer stalks for stock, cut into small pieces)
- 1 fennel bulb (keep the outer part for stock, cut into small pieces)
- 1 cup vegetable stock
- 3/4 cup red lentils (rinsed)
- 1/2 preserved lemon (finely chopped 2 slices rye toast, for serving)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium540mg23% |
Potassium1260mg36% |
Protein21g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber27g108% |
Sugars4g |
Vitamin A25% |
Vitamin C45% |
Calcium15% |
Iron45% |
* 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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