A healthy vegan soup for your slow cooker.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2008
Ingredients
Method
In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and salt ; pour in stock and 3 cups (750 mL) water. Cover and cook on low for 5 to 7 hours or until lentils and vegetables are tender.Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).
Nutritional facts Per each of 6 servings: about
- Sodium 418 mg
- Protein 8 g
- Calories 128.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 24 g
%RDI
- Iron 23.0
- Folate 66.0
- Calcium 8.0
- Vitamin A 92.0
- Vitamin C 67.0
