Make a big pot of this healthy, vegetarian (and vegan) lebanese lentil soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon.
2 ounce 32 boxes vegetables broth , about 8 cups total
5 cup Water
2 inch large carrots, diced 1/4
3 inch large celery stalks, diced 1/4
1 inch large sweet potato, diced 1/4
1.5 cup chopped cilantro
1 whole bulb garlic,, peeled and minced
2 tablespoon butter or olive oil
1 teaspoon kosher salt
1 juice of lemon
2 tablespoon fresh grated ginger, optional
6 cup 1 bunch Lacinato Kale, Swiss chard or any of your favorite greens
Nutrition value
198
calories per serving
3 g Fat14 g Protein26 g Carbs10 g FiberOther
Current Totals
3 g Fat
14 g Protein
26 g Carbs
10 g Fiber
MacroNutrients
Carbs
26 g
Protein
14 g
Fiber
10 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
119 mg
Iron
6 mg
Vitamin A
1299 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
82 mcg
Vitamin B12
0 mcg
Vitamin C
36 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
133 mg
Manganese
1 mg
Phosphorus
187 mg
Selenium
27 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
