Directions:
- Heat oil over medium heat in large pot. Add the onion, garlic, carrots, celery, and cook, partially covered, about 15 minutes.
- Add the lentils, kale, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook, partially covered, about 1 1/2 hours until lentils are soft.
- Refrigerate at least overnight and up to do days.
- Add the crushed red-pepper, basil, and cilantro and gently reheat. Add the lemon juice, salt, and pepper. Garnish with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.56 Kcal (1685 kJ) | ||
| Calories from fat | 60.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 10% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 2926.25mg | 122% | |
| Potassium | 1439.41mg | 31% | |
| Total Carbs | 56.12g | 19% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 24.56g | 98% | |
| Protein | 23.67g | 47% | |
| Vitamin C | 56.6mg | 94% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6mg | 33% | |
| Calcium | 229.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 49.1 Kcal (206 kJ) | ||
| Calories from fat | 7.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 10% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 2% | |
| Sodium | 356.89mg | 122% | |
| Potassium | 175.55mg | 31% | |
| Total Carbs | 6.85g | 19% | |
| Sugars | 0.97g | 32% | |
| Dietary Fiber | 3g | 98% | |
| Protein | 2.89g | 47% | |
| Vitamin C | 6.9mg | 94% | |
| Iron | 0.7mg | 33% | |
| Calcium | 28mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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