Red Lentils, Spinach & Portabello Mushrooms

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Red Lentils, Spinach & Portabello Mushrooms calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 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

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.