Directions:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
- Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.87 Kcal (2323 kJ) | ||
| Calories from fat | 183.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.41g | 31% | |
|---|---|---|---|
| Cholesterol | 44.84mg | 15% | |
| Sodium | 1489.64mg | 62% | |
| Potassium | 991.5mg | 21% | |
| Total Carbs | 72.56g | 24% | |
| Sugars | 14.32g | 57% | |
| Dietary Fiber | 14.03g | 56% | |
| Protein | 24.17g | 48% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 6.3mg | 35% | |
| Calcium | 264.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 132.13 Kcal (553 kJ) | ||
| Calories from fat | 43.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 31% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 15% | |
| Sodium | 354.72mg | 62% | |
| Potassium | 236.1mg | 21% | |
| Total Carbs | 17.28g | 24% | |
| Sugars | 3.41g | 57% | |
| Dietary Fiber | 3.34g | 56% | |
| Protein | 5.75g | 48% | |
| Vitamin C | 2.6mg | 18% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.5mg | 35% | |
| Calcium | 63.1mg | 26% | |
* 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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