Mince the garlic.
Dice the carrot and onion.
Fresh or frozen spinach can be used.
Coursely chop the spinach if fresh.
Rinse and drain the lentils.
Lentils dont really have to be soaked before cooking.
Add all the ingrediants but the spinach into the pot and allow to simmer until beans are at the desired texture betwwen 45 min to 1 hour.
Bean freshness also varies the cooking time.
The older the dried bean the longer it takes to cook.
Once the lentils are done remove the bay leaf and add the spinach.
Cook for a minute longer then take off the heat.
If not eating in the next hour or so put into the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.1mg||0 %|
|Sodium 24.2mg||1 %|
|Potassium 352.6mg||9 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 10.8g|
|Protein 7.9g||11 %|
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: 116
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