Ingredients

  • 1 tablespoon coconut oil (butter, ghee or olive oil)
  • 1 onion
  • 3 garlic cloves
  • 1/4 teaspoon chili flakes
  • 6 cups chopped tomatoes
  • 1/2 cup puy lentils (or lentils of choice, rinsed)
  • 1 cup water
  • 2 sprigs thyme (chopped)
  • 20 leaves basil (chopped)
  • pepper
  • sea salt
  • 1 celeriac root (small)
  • 3 roots (parsnip)
  • 1 tablespoon coconut oil (butter, ghee or olive oil)
  • 2 cloves garlic
  • 20 brown mushrooms
  • 250 grams frozen spinach (thawed, fresh is fine too)
  • 20 cherry tomatoes (or 4 regular tomatoes, sliced)
Read Directions

NutritionView more

130Calories
Sodium10%DV230mg
Fat6%DV4g
Protein12%DV6g
Carbs7%DV21g
Fiber24%DV6g

PER SERVING *

Calories130Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat3.5g18%
Trans Fat
Cholesterol
Sodium230mg10%
Potassium1170mg33%
Protein6g12%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Al b. 8 Jan
Tasty but a lot of work, especially as it had to go half an hour longer in the oven to soften the root veggies. With Parmesan on top it was nice, but probably won't make it again as it was so much work.