Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
Instructions
- Sauté onion, carrots, celery, and garlic in olive oil over medium heat until tender (about 5 minutes).
- Stir in lentils and canned tomatoes (with juice).
- Add vegetable broth; bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in fresh spinach just before serving; season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg