Directions:
- In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.71 Kcal (3030 kJ) | ||
| Calories from fat | 154.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.12g | 26% | |
|---|---|---|---|
| Cholesterol | 19.14mg | 6% | |
| Sodium | 737.1mg | 31% | |
| Potassium | 2296.86mg | 49% | |
| Total Carbs | 101.8g | 34% | |
| Sugars | 17.19g | 69% | |
| Dietary Fiber | 38.2g | 153% | |
| Protein | 41.22g | 82% | |
| Vitamin C | 69.4mg | 116% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 189.4mg | 1052% | |
| Calcium | 300.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 97.48 Kcal (408 kJ) | ||
| Calories from fat | 20.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 26% | |
|---|---|---|---|
| Cholesterol | 2.58mg | 6% | |
| Sodium | 99.28mg | 31% | |
| Potassium | 309.37mg | 49% | |
| Total Carbs | 13.71g | 34% | |
| Sugars | 2.32g | 69% | |
| Dietary Fiber | 5.15g | 153% | |
| Protein | 5.55g | 82% | |
| Vitamin C | 9.3mg | 116% | |
| Vitamin A | 0.4mg | 87% | |
| Iron | 25.5mg | 1052% | |
| Calcium | 40.5mg | 30% | |
* 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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