Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
25
High
Nutrition per serving
Calories474.7 kcal (24%)
Total Fat3 g (4%)
Carbs86.6 g (33%)
Sugars15.9 g (18%)
Protein30.1 g (60%)
Sodium2203.1 mg (110%)
Fiber15.4 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
5 cupsvegetable broth
or water
1red onion
chopped
2garlic cloves
chopped
1red pepper
chopped
1 tspfresh ginger
grated
1 tspground coriander
½ tspground cumin
½ tspground cinnamon
¼ tspground turmeric
¼ tspground fennel seeds
1 cupdried red lentils
or black
400gdiced tomatoes
undrained
1 tspspice blend
savory
4 cupsbaby greens
chopped
Instructions
Step 1
In a large pan, heat 1 cup of the broth over medium-high heat. Add the onion, garlic and pepper. Cook until slightly softened, about 5 minutes,
vegetable broth5 cups
red onion1 
garlic cloves2 
red pepper1 Step 2
Add the ginger, coriander, cumin, cinnamon, turmeric and fennel seeds; then stir in the lentils, tomatoes and remaining 4 cups of broth.
vegetable broth5 cups
fresh ginger1 tsp
ground coriander1 tsp
ground cumin½ tsp
ground cinnamon½ tsp
ground turmeric¼ tsp
ground fennel seeds¼ tsp
dried red lentils1 cup
diced tomatoes400gStep 3
Bring to a boil. Lower the heat to a simmer, cover, and cook until the lentils are soft, 15 to 20 minutes.
Step 4
Add the savory spice blend and stir in the baby greens, simmering until wilted.
spice blend1 tsp
baby greens4 cupsNotes
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