Spicy Lentils and Sweet Potatoes

Ingredients

• 2 teaspoons olive oil
• ¼ cup onion, diced
• 1 stalk celery, diced
• ½ large carrot, peeled and diced
• 1 sweet potato, peeled and chopped into ¼-inch cubes
• 1 teaspoon garlic powder
• 2 cups packed spinach
• 2 cups vegetable broth
• ½ cup green lentils
• 1 bay leaf
• 2 sprigs fresh rosemary
• 1 jalapeño, diced
• ¼ teaspoon salt

Directions

1. Heat oil in a medium-sized pot.
2. Add onion, celery, carrot, and sweet potato.
3. Sauté for about 6 minutes.
4. Add garlic powder and spinach.
5. Cook until spinach wilts.
6. Add the broth, lentils, bay leaf, rosemary, jalapeño, and salt.
7. Bring to a boil, cover, then reduce to a simmer for 30 minutes, or until the lentils are tender, stirring occasionally.
8. Prior to serving, remove rosemary sprigs.

 

NUTRITIONAL INFO	PER SERVING
Calories	120 (25 from fat)
Total fat	3g
Saturated fat	0g
Cholesterol	0mg
Sodium	450mg
Carbohydrate	19g (5g dietary fiber, 3g sugar)
Protein	6g

 
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