Ingredients
- 6 cups (1.5 liters) chicken or vegetable broth
- 2 cups (500 ml) chopped kale, stems removed
- 2 carrots, diced
- 2 zucchini, sliced
- 1 sweet potato, diced
- 1 red pepper, diced
- 2 cups (500 ml) sliced mushrooms
- 1 small red onion, minced
- 8 cloves garlic, minced
- 1 can (19 oz/540 ml) green lentils, drained and rinsed
- Seasoning to taste
How to Make It
- In a large saucepan over medium heat, bring broth, kale, carrots, zucchini, sweet potato, red pepper, mushrooms, onion and garlic to a boil.
- Reduce heat to low. Cover and let simmer, stirring occasionally, for 20 minutes.
- Add lentils and continue cooking for 5 minutes.
- Season to taste. Add water to obtain desired consistency.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 360 kcal Calories from Fat: 13.5 kcal |
|
% Daily Value*
|
| Total Fat 1.5 g 4% |
Saturated Fat 0.3 g 2% |
Trans Fat 0 g |
Sodium 180 mg 3% |
carbohydrates 65 g 50% |
Dietary Fiber 12 g 32% |
Sugars 14 g 16% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |