Directions:
- Heat a splash of water in a 6-quart pot over medium heat.
- Add onion and garlic. Cover, and cook 5 minutes to soften.
- Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
- Reduce heat to low.
- Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 1/2 hours.
- Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1143.93 Kcal (4789 kJ) | ||
| Calories from fat | 5.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Sodium | 37896.92mg | 1579% | |
| Potassium | 818.66mg | 17% | |
| Total Carbs | 220.14g | 73% | |
| Sugars | 9.59g | 38% | |
| Dietary Fiber | 22.75g | 91% | |
| Protein | 18.69g | 37% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 5.4mg | 30% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 192.18 Kcal (805 kJ) | ||
| Calories from fat | 0.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 1% | |
|---|---|---|---|
| Sodium | 6366.82mg | 1579% | |
| Potassium | 137.54mg | 17% | |
| Total Carbs | 36.98g | 73% | |
| Sugars | 1.61g | 38% | |
| Dietary Fiber | 3.82g | 91% | |
| Protein | 3.14g | 37% | |
| Vitamin C | 1.6mg | 16% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.9mg | 30% | |
| Calcium | 13.3mg | 8% | |
* 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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