Lentil and Vegetable Stew with Kale Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped
2 large carrots (8 to 9 oz), peeled, chopped (1 1/4 cups)
1 medium celery root ( celeriac), peeled, chopped (3 cups)
1 medium rutabaga, peeled, chopped (2 cups)
1 lb brown lentils, rinsed
1 tbsp herbes de provence
8 cups (or more) vegetable broth
1 large bunch kale (about 9 oz), ribs removed, leaves coarsely chopped

Directions:

Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.
Per serving: 281 calories, 5 g fat, 16 g fiber Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	498.66 Kcal (2088 kJ)
Calories from fat	85.42 Kcal
		% Daily Value*
Total Fat	9.49g	15%
Cholesterol	2.46mg	1%
Sodium	1636.45mg	68%
Potassium	1360.78mg	29%
Total Carbs	80.86g	27%
Sugars	15.02g	60%
Dietary Fiber	24.21g	97%
Protein	23.34g	47%
Vitamin C	60.7mg	101%
Vitamin A	0.6mg	21%
Iron	7.3mg	41%
Calcium	149.6mg	15%

Amount Per 100 g
Calories	94.52 Kcal (396 kJ)
Calories from fat	16.19 Kcal
		% Daily Value*
Total Fat	1.8g	15%
Cholesterol	0.47mg	1%
Sodium	310.2mg	68%
Potassium	257.94mg	29%
Total Carbs	15.33g	27%
Sugars	2.85g	60%
Dietary Fiber	4.59g	97%
Protein	4.42g	47%
Vitamin C	11.5mg	101%
Vitamin A	0.1mg	21%
Iron	1.4mg	41%
Calcium	28.4mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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