Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 6|
|Calories from Fat: 11 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1307.9mg||45 %|
|Potassium 621.8mg||16 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 13.7g|
|Protein 5.9g||8 %|
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Calories per serving: 102
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