Directions:
- 1) Saute onion, eggplant, zucchini, and squash in a pot, using a small amount of water, for a few minutes.
- 2) Add curry powder, garlic and bay leaves.
- 3) Add tomatoes, broth and lentils. Bring to boil, reduce heat, and cook about 30 minutes (or until lentils are cooked).
- 4) Salt and pepper to taste.
- 5) Serve and Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.76 Kcal (765 kJ) | ||
| Calories from fat | 12.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 242.21mg | 10% | |
| Potassium | 598.16mg | 13% | |
| Total Carbs | 32.44g | 11% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 13.92g | 56% | |
| Protein | 11.25g | 22% | |
| Vitamin C | 6mg | 10% | |
| Iron | 3.6mg | 20% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.05 Kcal (478 kJ) | ||
| Calories from fat | 7.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 2% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 151.15mg | 10% | |
| Potassium | 373.28mg | 13% | |
| Total Carbs | 20.25g | 11% | |
| Sugars | 2.88g | 18% | |
| Dietary Fiber | 8.69g | 56% | |
| Protein | 7.02g | 22% | |
| Vitamin C | 3.7mg | 10% | |
| Iron | 2.2mg | 20% | |
| Calcium | 26.1mg | 4% | |
* 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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