16 Ingredients
  • 1 small onion, halved
  • 1 fresh bay leaf
  • 1 1/2 cups lentils
  • 2 large Idaho potatoes, peeled and chopped into small dice
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 cup frozen peas
  • 1/3 cup vegetable stock
  • 1/2 cup packed mint leaves
  • 1/2 cup packed cilantro leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 cups spinach
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
Nutrition
659
33% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

38% 25

Saturated

18% 4

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

30% 89

Carbs (net)

- 74

Fiber

61% 15

Sugars

- 7

Sugars, added

- 0

Protein

49% 24

Cholesterol

- 0

Sodium

39% 929

Calcium

12% 116

Magnesium

28% 112

Potassium

45% 1589

Iron

50% 9

Zinc

23% 3

Phosphorus

52% 363

Vitamin A

16% 144

Vitamin C

119% 71

Thiamin (B1)

58% 1

Riboflavin (B2)

18% 0

Niacin (B3)

23% 5

Vitamin B6

58% 1

Folate equivalent (total)

111% 443

Folate (food)

- 443

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

22% 4

Vitamin K

135% 108
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