from Nutrition Action Healthletter
1. In a large sauce pot over medium-low heat, saute the garlic, onion and chili flakes in 2 Tbs of the olive oil until fragrant, 1-2 minutes. Add the lentils and stir to coat with the oil. Increase the heat to medium-high and stir in the orange juice and broth (or water). Simmer until the lentils are tender, about 15 minutes (add more water if necessary).
2. Stir in the spinach and continue to simmer until it’s tender, about 2 minutes. Season with up to 1/2 tsp of salt and pepper to taste.
Serves 6.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 294 | ||
Calories from Fat: 58 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 490.1mg | 13 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 37.3g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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