Directions:
- Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
- Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.71 Kcal (828 kJ) | ||
| Calories from fat | 27.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 5% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 2% | |
| Sodium | 251.71mg | 10% | |
| Potassium | 755.96mg | 16% | |
| Total Carbs | 34.46g | 11% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 9.42g | 19% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.2mg | 18% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.7 Kcal (346 kJ) | ||
| Calories from fat | 11.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 2% | |
| Sodium | 105.29mg | 10% | |
| Potassium | 316.21mg | 16% | |
| Total Carbs | 14.42g | 11% | |
| Sugars | 1.71g | 16% | |
| Dietary Fiber | 4.26g | 41% | |
| Protein | 3.94g | 19% | |
| Vitamin C | 7.3mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 18% | |
| Calcium | 23.9mg | 6% | |
* 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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