19 Ingredients
  • 1 head garlic
  • 1 pound brown lentils
  • 1/2 yellow onion
  • 1 carrot, peeled and halved lengthwise
  • 1 celery stalk, cut into large pieces
  • 1 bay leaf
  • Fine sea salt
  • 1 medium red onion, coarsely chopped (about 2 cups)
  • 2 small carrots, coarsely chopped (about 1 cup)
  • 2 celery stalks, coarsely chopped (about 1 cup)
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 tablespoon tomato paste
  • One 14.5-ounce can whole peeled tomatoes with their juices
  • Fine sea salt and freshly ground black pepper
  • 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
  • 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
  • Freshly grated Parmigiano-Reggiano cheese, for serving
Nutrition
315
16% daily value
10 servings
                                       
                                            balanced, high-​fiber, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 33

Fiber

35% 9

Sugars

- 5

Sugars, added

- 0

Protein

29% 14

Cholesterol

0% 0

Sodium

21% 496

Calcium

13% 125

Magnesium

13% 56

Potassium

16% 767

Iron

24% 4

Zinc

18% 2

Phosphorus

29% 201

Vitamin A

37% 336

Vitamin C

69% 63

Thiamin (B1)

60% 1

Riboflavin (B2)

16% 0

Niacin (B3)

14% 2

Vitamin B6

42% 1

Folate equivalent (total)

73% 293

Folate (food)

- 293

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

19% 3

Vitamin K

251% 301

Sugar alcohols

- 0

Water

- 139
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