and Lentil Soup
1 cup shredded
In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50 - 60 minutes or until lentils are tender. Stir in spinach; simmer 5 to 10 minutes longer or until spinach is wilted.
Per Serving: 203 Calories; 3g Fat (12.7% calories from fat); trace Saturated Fat; 14g Protein; 33g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 13168mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.
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