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    You are in: Home / Recipes / Lentil-Spinach Stew Recipe
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    Lentil-Spinach Stew

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 17, 2007

    • on December 02, 2007

      Wholeheartedly impressed with this! Super easy and sooooo tasty. I used green lentils, 14oz can diced tomatoes, 2 stalks celery in place of carrots, added 1 cup cooked balsamic rice, and held the salt and pepper until soup was individually served. I also used the Fennel Spice Rub, which is found on the zaar, for the fennel seeds - adds a little kick! So does the balsamic vinegar, and I love the spinach here...what more can I say, this is likely one of THE nicest spinach lentil soups/stews I've prepared yet. Thank you, Bec.

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    • on April 30, 2007

      I'm not a vegitarian but I do like "non meat" dishes. This was good served over rice with a tortilla. Had plenty leftovers for future enjoyment. Thanks Bec

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    • on July 18, 2005

      The lentils took much longer to cook than shown in the recipe. Well over an hour! The wait was worth it tho'..very tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Lentil-Spinach Stew

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.5
     
    Calories from Fat 42
    16%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 417.5 mg
    17%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 18.9 g
    75%
    Sugars 6.0 g
    24%
    Protein 16.3 g
    32%

    The following items or measurements are not included:

    vegetable bouillon granules

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