Dice onion and carrot.
In a large stockpot over medium heat, saute onion and carrot for about 7 minutes.
Meanwhile, mince garlic and rinse lentils.
Add garlic, cumin, paprika, and salt to stockpot. Saute 1 minute.
Add broth, water, tomatoes, and lentils.
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for about 30 minutes or until lentils are tender.
Meanwhile, roughly chop spinach.
Add spinach during last couple minutes of cooking.
Salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1944g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2358.7mg||81 %|
|Potassium 746.2mg||20 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 32.8g|
|Protein 2.9g||4 %|
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: 166
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