Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
401
Calories
19g
Protein
2g
Fat
82g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 cup dried red lentils, rinsed
- 4 cups
- 3 cloves garlic, chopped
- 1 sweet potato, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 2 cups Roma tomatoes, chopped
- 1 tablespoon white miso
- 1 bunch kale, stemmed and chopped
- Salt and freshly ground black pepper
- 6 fresh sage leaves, finely chopped, plus extra for garnish
- 1 sheet nori, julienned, for garnish
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