Sauté vegetables in olive oil over med heat for about 8 min. Add lentils, coat. Add vegetable broth, cover and simmer for about 15 min until lentils are cooked. Turn off heat, Add spinach to the top of lentils, cover and let steam for about 5 min until spinach is wilted. Add quinoa, yogurt & applesauce and blend with hand blender or food processor. Add more applesauce to taste.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 77mg||3 %|
|Potassium 259.4mg||7 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 13.5g|
|Protein 5.9g||8 %|
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: 109
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