Dinner

Red Lentils, Spinach and Portabello Mushrooms is for Dinner.

Red Lentils, Spinach and Portabello Mushrooms takes several minutes to prepare.

Red Lentils, Spinach and Portabello Mushrooms takes several minutes to cook.

Red Lentils, Spinach and Portabello Mushrooms makes 6 servings.

The ingredients for Red Lentils, Spinach and Portabello Mushrooms are:

2 cups red lentils
1 1/2 cups vegetable broth
1 Tbsp. grapeseed oil
2 garlic cloves
1 large onion, chopped
6 oz. (6 med.) portabello mushrooms
1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry
1 can (14.5 oz.) dieed tomatoes
1 can (4 oz.) diced green chiles, mild

Here is how you make Red Lentils, Spinach and Portabello Mushrooms:

Cook red lentils in broth until soft and soupy, about 20 minutes. While they are cooking, heat oil in large pan and add onions and garlic.. Add mushrooms and cook all until soft. Add thawed and squeezed spinach, tomatoes, and chiles, When lentils are soft, but not dry, blend in blender and add to mushroom spinach mix. Heat and serve over noodles or rice. Number of Servings: 6Recipe submitted by SparkPeople user SASSIBRIX.

The nutritional information for Red Lentils, Spinach and Portabello Mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 146.9

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 540.8 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 8.3 g
• Protein: 8.5 g

The dietary needs meet for Red Lentils, Spinach and Portabello Mushrooms is Vegan