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Ingredients
US|METRIC
8 SERVINGS
- 3 medium zucchini (washed and cut into small cubes)
- 5 yellow squash (washed and cut into cubes)
- 1 leek (whites finely sliced)
- 5 kale leaves (Tuscan, washed, deveined and thinly sliced)
- 1/2 cabbage (small wombok, washed, thinly sliced)
- 2 garlic cloves (finely chopped)
- 1 turmeric (finger, 2 inches, finely grated)
- 1 ginger (thumb, 1 inch, finely grated)
- 1 cup red lentils (washed and hard kernels discarded)
- 400 mL chopped tomatoes (organic if possible)
- 1/2 tsp. sea salt
- 1 liter vegetable stock
- 2 Tbsp. olive oil
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium670mg28% |
| Potassium1310mg37% |
| Protein11g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C160% |
| Calcium10% |
| Iron15% |
* 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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