Lentil and Spinach Stew
- Number of Servings: 6
Ingredients
1 tablespoon olive oil1 teaspoon mustard seeds1 cup chopped onion1-1/4 cups dry lentils, rinsed and drained6 cups cups fat-free sodium free chicken broth4 teaspoons lemon juice2 teaspoons ground white pepper3/4 teaspoon ground coriander2 - 10 oz. pkg. frozen chopped spinach, thawed4 ounces shredded cheddar cheese, optional
In a large saucepan heat oil over medium heat' Add mustard seeds and cook for 1 to 2 minutes or until seeds pop. Add onion and cook until onion is tender. Add lentils, chicken broth, lemon juice, pepper and coriander. Bring to boiling then reduce heat and simmer for 20 to 25 minutes or until lentils are tender. Add spinach and heat through. Top each serving with cheese. Recipe yields about 6 - 2 cup servings. Please Note: Check this stew while the lentils are cooking that it doesn't dry out too much and add more broth or water if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user NORCYNKAT.
Number of Servings: 6
Recipe submitted by SparkPeople user NORCYNKAT.
Nutritional Info Amount Per Serving
- Calories: 148.0
- Total Fat: 6.1 g
- Cholesterol: 9.9 mg
- Sodium: 787.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 6.3 g
- Protein: 9.6 g
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