10 Ingredients
  • 1 1/4 c. green French lentils, cooked and drained but still hot
  • 1 bunch kale, ribs removed, thinly sliced
  • 2 1/2 c. shredded carrots
  • 1/4 c. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 2 tbsp. canola oil
  • 12 scallops (about 3/4 lb.)
  • chives
Nutrition
404
20% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

4% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

19% 56

Carbs (net)

- 45

Fiber

42% 11

Sugars

- 8

Sugars, added

- 0

Protein

56% 28

Cholesterol

7% 20

Sodium

29% 689

Calcium

13% 135

Magnesium

20% 84

Potassium

23% 1099

Iron

30% 5

Zinc

29% 3

Phosphorus

76% 533

Vitamin A

99% 890

Vitamin C

75% 68

Thiamin (B1)

54% 1

Riboflavin (B2)

19% 0

Niacin (B3)

21% 3

Vitamin B6

49% 1

Folate equivalent (total)

97% 387

Folate (food)

- 387

Folic acid

- 0

Vitamin B12

50% 1

Vitamin D

6% 1

Vitamin E

19% 3

Vitamin K

311% 373

Sugar alcohols

- 0

Water

- 200
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