Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 19.4% of RDA
• Carbs: 14.7% of RDA
• Fat (total lipid): 24.9% of RDA
• Fiber: 37.1% of RDA
• Fructose: 4.2% of RDA
• Protein: 29.3% of RDA
• Sodium: 32.2% of RDA
• Sugar: 28.1% of RDA
• Vitamin A (IU): 394% of RDA
• Vitamin B6: 21.5% of RDA
• Vitamin C: 25.2% of RDA
• Iron: 2.2% of RDA
• Magnesium: 23.3% of RDA
• Manganese: 115% of RDA
• Niacin: 8.0% of RDA
• Potassium: 19.2% of RDA
• Zinc: 12.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
2.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
3.
Spoon into bowls and top with the Parmesan, if using.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 290
Protein 24.7 g
Carbohydrates 30.3 g
Iron 0.40 mg
Fiber 7.79 g
Calcium 18.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
