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| 1 | cup | brown lentils | |
| 2 | each | bay leaves | |
| 1 | each | celery stalk | finely chopped |
| 2 | teaspoons | ginger | grated |
| 8 | cups | vegetable stock | |
| 1 | tablespoon | olive oil | |
| 1 | large | red onion | chopped |
| 2 | cloves | garlic | crushed |
| 2 | medium | tomatoes | peeled and chopped |
| 1 | bunch | spinach | chopped |
| 2 | teaspoons | cider vinegar | |
| 1 | teaspoon | cilantro | chopped |
Combine lentils, bay leaves, celery, ginger and stock in large pan.
Simmer, uncovered, about 30 minutes or until lentils are just soft.
Heat oil in the pan. Add onion and garlic; cook, stirring, until onion is soft.
Add tomatoes; cook, stirring, until tomatoes are pulpy.
Add the spinach; stir over heat until spinach is wilted.
Add spinach mixture to lentil mixture. Stir in vinegar and coriander; stir until heated through.
Discard bay leaves before serving.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1454mg | 61% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 220% | Vitamin C | 46% | |
| Calcium | 11% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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