Directions:
- Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
- Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
- Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.44 Kcal (1132 kJ) | ||
| Calories from fat | 49.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Sodium | 317.46mg | 13% | |
| Potassium | 875.18mg | 19% | |
| Total Carbs | 45.58g | 15% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 13.05g | 52% | |
| Protein | 12.98g | 26% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 1mg | 32% | |
| Iron | 14.3mg | 79% | |
| Calcium | 117.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 70.21 Kcal (294 kJ) | ||
| Calories from fat | 12.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 8% | |
|---|---|---|---|
| Sodium | 82.41mg | 13% | |
| Potassium | 227.19mg | 19% | |
| Total Carbs | 11.83g | 15% | |
| Sugars | 1.19g | 18% | |
| Dietary Fiber | 3.39g | 52% | |
| Protein | 3.37g | 26% | |
| Vitamin C | 7.9mg | 51% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 3.7mg | 79% | |
| Calcium | 30.4mg | 12% | |
* 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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