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15Ingredients
60Minutes
210Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 stalks celery (– washed and diced)
- 1 yellow onion (medium, – peeled and diced)
- 2 carrots (– peeled and diced)
- 3 cloves garlic (– peeled and minced)
- 1 Tbsp. olive oil
- 2 cups shredded kale (– I used lacinato kale, also known as tuscan or black kale)
- 1 1/2 tsp. cumin powder
- 1 tsp. curry powder
- 1/4 tsp. red pepper flakes (– add a bit more of you like more heat)
- 10 twists black pepper (from a pepper mill)
- 14.5 oz. diced tomatoes
- 1 cup dry lentils (– picked through and rinsed.)
- 4 cups vegetable stock (– low sodium if preferred)
- 1 cup water
- 1 vegetable bouillon cube
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium980mg41% |
| Potassium720mg21% |
| Protein12g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber14g56% |
| Sugars7g |
| Vitamin A110% |
| Vitamin C25% |
| Calcium6% |
| Iron20% |
* 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)
Sami Mksd 5 years ago
Awesome! Next time I’ll try some super hot chillies in it. A bit of Scorpion Moruga would be awesome with the tomato base
Peterson 6 years ago
Filling and delicious. I did not change any of the ingredients except add my pork recipe late from Yummly to it and plan to freeze the leftovers.