Eating Bird Food · by Brittany Mullins★ 4.1 (15)
Lentil and Kale Stew
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 18%
CARBS 31G57% OF CAL
7G FIBER10G OTHER13G TOTAL SUGAR
FAT 7G30% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lentil and kale stew is a hearty vegetarian soup with warm spices like turmeric and cinnamon, brightened by fresh salsa. It's comforting, nutritious, and budget-friendly.
mainamericansoupbeans🥄 saucepangluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon olive (avocado or coconut oil)
- 1 1/2 cups yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 8 oz package white button mushrooms (sliced)
- 1 16 oz bag of green lentils
- 2 16 oz containers salsa (I used roasted garlic and restaurant style)
- 32 oz 1 quart low sodium vegetable broth
- 1 bunch of kale (chopped)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional)
- pinch of cinnamon
- sea salt and ground pepper (to taste)
- for garnish: fresh grated parmesan (avocado, fresh basil)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 18%
CARBS 31G57% OF CAL
7G FIBER10G OTHER13G TOTAL SUGAR
FAT 7G30% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 785mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 427mg
- Calcium
- 254mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 785MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.