Source: Today Show
Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use.
While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until they begin to soften, about 5 minutes. Meanwhile, mince the ginger and garlic. Stem the kale. Discard the stems and coarsely chop the leaves.
Add the ginger, garlic, cumin, coriander, salt and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick. over, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes. Add the peas and cook until the peas, quinoa and lentils are tender, 2-3 minutes. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and sprinkle of cilantro leaves.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 510 | ||
Calories from Fat: 58 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 38mg | 1 % | |
Potassium 1241.3mg | 33 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 64g | ||
Protein 27.2g | 39 % | |
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: 510
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