hearty and nourishing
Source: Deliciously Ella Plant-Based Cookbook
1. Preheat the oven to 200 C
2. Place potatoes on a baking tray and drizzle with olive oil. Sprinkle with salt and pepper. Place in oven for 25-30 minutes until golden. Remove and set aside.
3. While potatoes are cooking, place onion, celery, garlic and carrot in a pan and drizzle with olive oil. Cook over medium heat for 25-30 minutes until soft. Once soft, add bouillon powder (or stock cube), tomato paste, and cumin, and cook 5 more minutes stirring occasionally to ensure it doesn't stick to bottom of the pan.
4. Add green lentils and cover with water.
5. Bring to a boil, reducing to a simmer and leaving to cook for another 35-40 minutes or until lentils are soft.
6. Once the lentils are soft and the water has reduced to form a stew-like consistency, mix in the roasted potatoes, tinned tomatoes and kale and cook for another 5-10 minutes.
7. Add salt and pepper to taste if needed, and sprinkle with parsley before serving.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 72 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.3mg | 1 % | |
Potassium 394.4mg | 10 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13.6g | ||
Protein 2.1g | 3 % | |
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: 72
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