Ingredients

  • 32 ounces reduced sodium vegetable broth (carton)
  • 2 1/2 cups water
  • 1 1/2 cups French lentils (or brown lentils, rinsed and drained)
  • 3 cups cremini (sliced fresh, and/or button mushrooms, 8 ounces)
  • 3 medium carrots (or 2 yellow beets, peeled and coarsely chopped, 1 1/2 cups)
  • 2/3 cup sliced leeks (thinly, 2 medium)
  • 1 tablespoon olive oil
  • 4 cups kale (chopped, or chopped fresh spinach)
  • 1 teaspoon dried thyme (or marjoram, crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 29 ounces no-salt-added diced tomatoes (drained)
  • 1/3 cup basil pesto (purchased)
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NutritionView more

180Calories
Sodium10%DV250mg
Fat3%DV2g
Protein22%DV11g
Carbs9%DV28g
Fiber52%DV13g

PER SERVING *

Calories180Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium250mg10%
Potassium630mg18%
Protein11g22%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber13g52%
Sugars4g8%
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.

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