- 2
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1/2 tbsp minced fresh ginger
- 1 small carrot, peeled and diced
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 cup Puy lentils
- 1 1/2 cups organic vegetable or chicken broth
- 2 cups chopped, stemmed kale
- 3 tablespoons (28 grams) golden raisins
- 3 tablespoons (21 grams) chopped walnuts, toasted
Preparation
Step 1
In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.
Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.
Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.
Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.
Nutrition Facts - 2 Servings
Amount Per Serving
Calories 347.8
Total Fat 15.3 g
Saturated Fat 1.7 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 508.4 mg
Potassium 872.8 mg
Total Carbohydrate 48.4 g
Dietary Fiber 10.3 g
Sugars 11.4 g
Protein 16.3 g