Ingredients For Slow Cooker Lentil And Veggie Stew Recipe
0.25 cup Olive oil
12 Medium portobello mushrooms, stems removed
8 Silverbeet leaves, torn, stems thinly sliced
1 Large red onion, finely chopped
10 gram Dill, sprigs picked, stems finely chopped
1 tablespoon Finely chopped thyme
300 gram Dried green lentils, rinsed, drained
4 cup Vegetable Stock
1 kilogram Kent pumpkin, seeded, cut into 3cm thick wedges
0.6699999999999999 cup Natural yoghurt
Nutrition value
1086
calories per serving
25 g Fat70 g Protein138 g Carbs121 g FiberOther
Current Totals
25 g Fat
70 g Protein
138 g Carbs
121 g Fiber
MacroNutrients
Carbs
138 g
Protein
70 g
Fiber
121 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
259 mg
Iron
36 mg
Vitamin A
648 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
3 mg
Vitamin B9
210 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
5 mg
Copper
10 mcg
Magnesium
482 mg
Manganese
4 mg
Phosphorus
2054 mg
Selenium
49 mcg
Zinc
25 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
