Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 463kcal 23%
Fat 15g 23%
Saturated Fat 2g 10%
Carbohydrates 69g 23%
Fiber 20g 80%
Sugar 10g 20%
Protein 24g 48%
Cholesterol 0mg 0%
Sodium 480mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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Lentil Stew

Name: Lentil Stew
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, chopped (white, brown, yellow); 2 garlic cloves, minced; 1 large carrot , chopped (about 1 1/4 cups); 2 celery ribs , chopped (about 1 1/4 cups); 2 cups / 400g dried lentils , green or brown, rinsed (Note 1); 400g / 14 oz crushed tomato (or tomato paste); 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1 1/2 tsp paprika powder; 2 dried bay leaves; 1 lemon (zest + juice); salt and pepper; 10 or so kale leaves, de-stemmed and chopped; To Serve:; Chopped fresh parsley, for garnish; Warm bread & butter

Lentil Soup

Notes

1. Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.

Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.

2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.

Nutrition Facts

Lentil Stew

Ingredients

To Serve

Steps

Nutrition Facts

Notes

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