Red Lentils, Spinach & Portabello Mushrooms

Name: Red Lentils, Spinach & Portabello Mushrooms Recipe
Yield: 6
Ingredients: 2 cups red lentils; 1 1/2 cups vegetable broth; 1 Tbsp. grapeseed oil; 2 garlic cloves; 1 large onion chopped; 6 oz. (6 med.) portabello mushrooms; 1 pkg. (10 oz.) frozen spinach thawed squeezed dry; 1 can (14.5 oz.) dieed tomatoes; 1 can (4 oz.) diced green chiles mild

Number of Servings: 6

Ingredients

2 cups red lentils1 1/2 cups vegetable broth1 Tbsp. grapeseed oil2 garlic cloves1 large onion, chopped6 oz. (6 med.) portabello mushrooms1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry1 can (14.5 oz.) dieed tomatoes1 can (4 oz.) diced green chiles, mild

Directions

Cook red lentils in broth until soft and soupy, about 20 minutes. While they are cooking, heat oil in large pan and add onions and garlic.. Add mushrooms and cook all until soft. Add thawed and squeezed spinach, tomatoes, and chiles, When lentils are soft, but not dry, blend in blender and add to mushroom spinach mix. Heat and serve over noodles or rice.

Number of Servings: 6

Recipe submitted by SparkPeople user SASSIBRIX.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 146.9
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 540.8 mg
Total Carbs: 23.7 g
Dietary Fiber: 8.3 g
Protein: 8.5 g

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