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16Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 2 carrots (finely diced)
- 2 celery stalks (finely diced)
- 2 Tbsp. tomato paste
- 1 tsp. curry powder
- 1 tsp. paprika powder
- 1/2 tsp. ground cumin
- salt
- pepper
- 1 1/4 lb. potatoes (peeled and cut into bite-sized chunks)
- 1 cup lentils (green or brown)
- 6 cups vegetable broth
- 1 bay leaf
- 2 handfuls baby spinach (or kale)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1720mg72% |
Potassium1390mg40% |
Protein17g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber21g84% |
Sugars10g |
Vitamin A140% |
Vitamin C70% |
Calcium10% |
Iron40% |
* 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(2)
Paula Fogel 2 years ago
I agree with the other reviewer, this needed a lot more seasoning than the recipe called for. I used 1 tablespoon of curry powder, 3/4 tablespoons of garam masala, and 1 tsp paprika for seasoning. The vegetable ratios are on point though.
Kristi W. 3 years ago
I will make this again, but will add more tomato paste for flavor and maybe some cayenne pepper for a little kick.