Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
572
Calories
20g
Protein
29g
Fat
68g
Carbs
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 bunch spring onions, chopped
- 2 bulbs fennel, chopped
- kale stems, chopped
- 4 purple carrots, chopped
- 1 medium celeriac root, peeled, chopped
- 1 medium rutabaga, peeled, chopped
- 1 cup red lentils, rinsed
- 1/2 cup brown lentils
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 2 teaspoons dried thyme
- 9 cups veggie broth
- 1 bunch large kale, leaves coarsely chopped
- Himalayan or sea salt and pepper, to taste
- fresh parsley, chopped as a topping (optional)
- 1 cup purple cabbage, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista