Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
316
Calories
12g
Protein
14g
Fat
38g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Celeriac | not in our table | 0 |
| Rutabaga | 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 olive oil
- 1 large onion, chopped
- 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
- 1 medium celery root (celeriac), peeled, chopped (3 cups)
- 1 medium rutabaga, peeled, chopped (2 cups)
- 1 pound brown lentils, rinsed
- 1 tablespoon herbes de Provence
- 8 cups (or more) vegetable broth
- 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes