1 POINT
Cals:255
Protein:17
Carbs:40
Fat:3
Ingredients
- ▢1 tablespoon olive oil
- ▢1 medium onion, diced
- ▢2 medium carrots, diced
- ▢2 cloves of garlic, finely chopped
- ▢16 ounces red or yellow lentils (I used red), (2 1/3 cups )
- ▢8 cups of chicken or vegetable broth
- ▢1 teaspoon turmeric
- ▢1 1/2 teaspoons ground cumin
- ▢1/4 cup fresh chopped flat-leaf parsley
- ▢2 cups baby spinach, 2 oz
- ▢Juice of half a lemon
Instructions
Stove Directions:
- Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes more.
- Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
- Toss in parsley, spinach and stir in lemon juice and serve.
Instant Pot Directions:
- Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes. Press cancel.
- Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
- Toss in parsley, spinach and stir in lemon juice and serve.
Nutrition
Serving: 1 1/4 cups, Calories: 255 kcal, Carbohydrates: 40 g, Protein: 17 g, Fat: 3 g, Sodium: 590 mg, Fiber: 16 g, Sugar: 3.5 g
