Directions:
- In a large saucepan, heat oil over medium heat. Cook onion and garlic until soft, then add carrot and celery and cook until lightly browned, stirring occasionally.
- Add spices and chili and cook, stirring, until fragrant. Add tomato paste and lentils, mix well, and cook, stirring, about 5 minutes.
- Add water and bring to the boil. Reduce heat and simmer, uncovered, for about 20 minutes or until lentils are soft.
- Remove from heat. Add spinach and mint. Season with salt and pepper to taste. Serve with lemon wedges if desired, crusty bread and salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.48 Kcal (1354 kJ) | ||
| Calories from fat | 92.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 16% | |
|---|---|---|---|
| Sodium | 107.95mg | 4% | |
| Potassium | 1304.58mg | 28% | |
| Total Carbs | 42.37g | 14% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 20.33g | 81% | |
| Protein | 16.5g | 33% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 96.3mg | 535% | |
| Calcium | 179.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 134.81 Kcal (564 kJ) | ||
| Calories from fat | 38.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 16% | |
|---|---|---|---|
| Sodium | 44.99mg | 4% | |
| Potassium | 543.68mg | 28% | |
| Total Carbs | 17.66g | 14% | |
| Sugars | 2.04g | 20% | |
| Dietary Fiber | 8.47g | 81% | |
| Protein | 6.87g | 33% | |
| Vitamin C | 15.5mg | 62% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 40.1mg | 535% | |
| Calcium | 74.8mg | 18% | |
* 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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