Directions:
- Heat olive oil over medium-high heat in a Dutch oven, and sauté carrot and shallots for 5 minutes. Add wine and scrape up any bits stuck to the bottom of the pot.
- Add lentils and onion to the pot along with 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 more minutes, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.44 Kcal (1610 kJ) | ||
| Calories from fat | 35.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 452.36mg | 19% | |
| Potassium | 1147.21mg | 24% | |
| Total Carbs | 53.04g | 18% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 22.44g | 90% | |
| Protein | 32.69g | 65% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.1mg | 45% | |
| Calcium | 192.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 113.91 Kcal (477 kJ) | ||
| Calories from fat | 10.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 6% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 134.04mg | 19% | |
| Potassium | 339.93mg | 24% | |
| Total Carbs | 15.72g | 18% | |
| Sugars | 2.83g | 38% | |
| Dietary Fiber | 6.65g | 90% | |
| Protein | 9.69g | 65% | |
| Vitamin C | 3.5mg | 20% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.4mg | 45% | |
| Calcium | 57.1mg | 19% | |
* 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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