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Picture of Kimchi-Lentil Stew With Poached Eggs
british korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1279 kcal 64 %
  • Fat 38 g 58 %
  • Saturated 8 g 40 %
  • Carbs 161 g 54 %
  • Fiber 31 g 126 %
  • Protein 80 g 160 %
  • Cholesterol 744 mg 248 %
  • Sodium 3618 mg 151 %
  • Calcium 376 mg 38 %
  • Magnesium 179 mg 43 %
  • Potassium 3308 mg 70 %
  • Iron 19 mg 108 %
  • Zinc 10 mg 95 %
  • Phosphorus 1103 mg 158 %
  • Vitamin A 502 µg 56 %
  • Vitamin C 25 mg 28 %
  • Thiamin (B1) 2 mg 156 %
  • Riboflavin (B2) 2 mg 120 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 151 %
  • Folate equivalent (total) 1119 µg 280 %
  • Vitamin B12 2 µg 75 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 10 mg 64 %
  • Vitamin K 285 µg 237 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi-Lentil Stew With Poached Eggs

Ingredients

  • 2 scallions
  • 1 Tbsp. vegetable oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp. gochujang (Korean hot pepper paste)
  • 1 cup chopped kimchi with liquid
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder)
  • 2 tsp. sugar
  • 1 cup French green or brown lentils
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 4 large eggs

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