6 Serves
95 Mins
Preheat your oven to 200°C. Toss the mushrooms with a drizzle of olive oil on a baking sheet and roast for 20 to 30 minutes until golden brown.
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NigerianVitamin E
6 mg / 15 mgVitamin K
1309 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
538 µg / 400 µgCalcium
541 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
283 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
2401 mg / 4,700 mgSodium
1706 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
14 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a large pot over medium-high heat, render the bacon and sauté the onion until the bacon is crispy and the onion is translucent.
Add the garlic, red bell pepper, beef, and sausage to the pot. Use a spatula to break up the meat into desired chunks and cook until browned.
Pour in the wine and allow it to bubble for one minute to reduce slightly.
Stir in the lentils, carrots, beef stock, water, and the parmesan rind. Cover the pot, reduce heat to low, and simmer for 40 minutes, stirring occasionally.
Fold in the roasted mushrooms, swiss chard, spinach, and arugula. Stir until the greens are wilted and serve topped with freshly grated parmesan and chopped parsley.
21
g36
g17
g
