Directions:
- Heat oil in pot over medium heat.
- Add onions and garlic, cook, stirring occasionally, until onions are translucent (about 5 minutes).
- Add cumin & coriander; stir for about 30 seconds.
- Stir in 6 cups of vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes.
- Increase heat to high and bring to a boil.
- Reduce heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes.
- Stir in remaining 2 cups of stock and lemon juice.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1052.02 Kcal (4405 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Sodium | 37200.56mg | 1550% | |
| Potassium | 545.19mg | 12% | |
| Total Carbs | 200.58g | 67% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 14.46g | 58% | |
| Protein | 11.67g | 23% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 298.21 Kcal (1249 kJ) | ||
| Calories from fat | 10.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 6% | |
|---|---|---|---|
| Sodium | 10544.94mg | 1550% | |
| Potassium | 154.54mg | 12% | |
| Total Carbs | 56.86g | 67% | |
| Sugars | 1.01g | 14% | |
| Dietary Fiber | 4.1g | 58% | |
| Protein | 3.31g | 23% | |
| Vitamin C | 2.7mg | 16% | |
| Iron | 1mg | 20% | |
| Calcium | 13.1mg | 5% | |
* 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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