Ellie Krieger
Place the lentils in a pot with the water and bring to a boil. Reduce the heat, cover, and simmer until the lentils are tender but still retain their shape, 30 to 35 minutes. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, cooked lentils, basil, mint, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt, and pepper, and serve.
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 20 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 33378.3mg | 1151 % | |
Potassium 1706.1mg | 45 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 25.2g | ||
Protein 28.3g | 40 % | |
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: 250
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