Ingredients
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4 strips bacon, chopped
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1 cup shredded carrots
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1 large onion, chopped
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1 teaspoon olive oil
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6 cups chicken broth
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3 cups water
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1 cup salsa
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16 ounces dried lentils, rinsed
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1 bay leaf
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1 teaspoon ground cumin
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1 teaspoon dried rosemary
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salt and ground black pepper to taste
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1 (10 ounce) package fresh spinach, torn
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1 cup cubed potatoes
Directions
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Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
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Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.
Nutrition Facts (per serving)
385 | Calories |
5g | Fat |
60g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 385 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 12mg | 4% |
Sodium 1422mg | 62% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 26g | 94% |
Total Sugars 6g | |
Protein 26g | 52% |
Vitamin C 25mg | 28% |
Calcium 125mg | 10% |
Iron 8mg | 44% |
Potassium 1360mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.