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Ingredients
Method
- In a large pot, sauté the onion and garlic over medium heat until soft, about 3-4 minutes.
- Add the broth, lentils, carrots, cumin. Bring to a boil, then reduce to a simmer. Salt and pepper to taste.
- Cook for 25-30 minutes, or until the lentils are tender.
- Stir in the spinach and cook for an additional 2 minutes until wilted.
Notes
| Nutrient | Amount |
| Calories | 295 |
| Calories from fat | 19.1 |
| Calories from saturated fat | 3.1 |
| Total Fat | 2.1 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 8.0 g |
| Monounsaturated Fat | 16.5 g |
| Cholesterol | 0 |
| Sodium | 2100 mg |
| Potassium | 728 mg |
| Total Carbohydrate | 56 g |
| Dietary Fiber | 9.9 g |
| Sugars | 7.7 g |
| Protein | 18.4 g |
