This hearty vegetarian dish has Moroccan flavours and no added salt, making it perfect for those on sodium-reduced diets. Organic vegetable broth typically has less sodium than other vegetable broths, but check the label to be sure.
- Prep time 15 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts Per serving: about
- Fibre 11 g
- Sodium 153 mg
- Sugars 15 g
- Protein 18 g
- Calories 361.0
- Total fat 10 g
- Potassium 1097 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 57 g
%RDI
- Iron 52.0
- Folate 132.0
- Calcium 16.0
- Vitamin A 125.0
- Vitamin C 122.0
