Directions:
- Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
- Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
- Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
- For vegetarian use vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.93 Kcal (1511 kJ) | ||
| Calories from fat | 61.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 16.82mg | 6% | |
| Sodium | 833.68mg | 35% | |
| Potassium | 967.46mg | 21% | |
| Total Carbs | 50.81g | 17% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 22.44g | 90% | |
| Protein | 20.68g | 41% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.5mg | 30% | |
| Calcium | 168.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 103.51 Kcal (433 kJ) | ||
| Calories from fat | 17.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 11% | |
|---|---|---|---|
| Cholesterol | 4.82mg | 6% | |
| Sodium | 239.1mg | 35% | |
| Potassium | 277.47mg | 21% | |
| Total Carbs | 14.57g | 17% | |
| Sugars | 2.1g | 29% | |
| Dietary Fiber | 6.43g | 90% | |
| Protein | 5.93g | 41% | |
| Vitamin C | 5.7mg | 33% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.6mg | 30% | |
| Calcium | 48.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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