Directions:
- * (Soaking time is included in Prep Time)
- Soak lentils for an hour. Discard floaters, rinse and drain in a colander.
- In a large stew pot, heat olive oil over medium heat. Add garlic, celery, salt or kelp, pepper, oregano, thyme and parsley. Saute for 2-3 minutes.
- Add spinach and continue to saute until the spinach cooks down.
- Add water, vegetable broth, lentils and carrots. Reduced heat, cover and simmer over low heat for an hour or until lentils and carrots are fully cooked, about an hour.
- Adjust seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.16 Kcal (1751 kJ) | ||
| Calories from fat | 153.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 770.11mg | 32% | |
| Potassium | 1304.39mg | 28% | |
| Total Carbs | 51.35g | 17% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 19.44g | 78% | |
| Protein | 18.3g | 37% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8mg | 44% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 82.96 Kcal (347 kJ) | ||
| Calories from fat | 30.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 26% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 152.78mg | 32% | |
| Potassium | 258.78mg | 28% | |
| Total Carbs | 10.19g | 17% | |
| Sugars | 1.11g | 22% | |
| Dietary Fiber | 3.86g | 78% | |
| Protein | 3.63g | 37% | |
| Vitamin C | 6.4mg | 54% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.6mg | 44% | |
| Calcium | 35.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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