Ingredients

2 yellow squash average sized, cut into 1/4 inch thick half moons
2 cups fennel bulb thinly sliced, one bulb should be enough
1 yellow onion medium, thinly sliced
3 cloves garlic minced
24 ozs tomatoes can fire-roasted, tomatoes only, chopped, see note
1 lb yukon gold potatoes cut into 1 inch chunks
1/2 cup red lentils
1 tsp grated orange peel finely
1 tsp salt
1/8 tsp cayenne or more to taste
black pepper Several dashed fresh
1/2 sheet nori crumbled into tiny pieces
6 sprigs fresh thyme
2 cups garbanzo cooked, a 25 oz can, rinsed and drained
fronds Fennel

Nutrition Facts

380
calories
7
g fat
14
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 380
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 980mg
41%
Potassium 1550mg
44%
Total Carbohydrates 64g
21%
Dietary Fiber 20g
80%
Sugars 14g
Protein 19g
38%
Vitamin A
30%
Vitamin C
80%
Calcium
15%
Iron
40%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 12