Wash lentils and put them in a soup pot. Cover w/ water and add 1 tesspoon salt. Bring to a boil and coot 5 minutes. Drain and rinse.
Heat olive oil in a soup pot with bay leaf. Add onions, celery, carrots, and garlic. Add kale and simmer for 5 minutes.
Stir in tomatoes. Add the chicken stock, lentils and remaining salt. Stir all ingredients and bring to boil.
Reduce heat and simmer for 15 minutes. Add parsley and black pepper.
Divide into bowls and add a few parmesean chees shavings, parseley, and few drops of olive oil.
2 cans Muir Glen diced tomatoes, drained, replace the peeled chopped tomatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 249 | ||
Calories from Fat: 69 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 2641.3mg | 91 % | |
Potassium 1098.6mg | 29 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 19.2g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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