low fodmap and vegan
Source: The Wild Gut Project
1..Chop the potatoes, carrots and parsnips into even 2.5cm (1inch) cubed pieces.
2.In a large sauté the chives for 1 minute before adding the cubed root vegetables.
3.Sweat the root veg down for 5 minutes before covering in water and adding the stock cube.
4.Add the passatta and red lentils and cover. Leave to gently simmer for 20 minutes.
5.Add more water if needed before adding *green beans, parsley and tomatoes.
6.After another 5 minutes, taste and season as you please.
7.Serve with a little drizzle of garlic oil and toasted pumpkin seeds.
8.Can be frozen in individual portions.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 329 | ||
Calories from Fat: 46 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20mg | 1 % | |
Potassium 1345.2mg | 35 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 43.7g | ||
Protein 14.5g | 21 % | |
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: 329
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