Ingredients:
1 Tbsp olive oil
1 onion, finely chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 Tbsp chili powder
4 cups reduced-sodium vegetable broth
1 can (15oz) diced tomatoes
1 cup dried green or red lentils, picked over and rinsed
½ cup salsa verde
Heat oil in large saucepan over medium-high heat. Add onion, carrots and celery and cook, stirring, until tender, about 5 minutes. Add garlic and cook. Stirring, 1 minute. Add cumin and chili powder and season
With salt and ground pepper to taste. Stir in broth, tomatoes (with juice), lentils, and salsa. Bring to boil.
Reduce heat to low, cover, and simmer until lentils are tender, 10 to 15 minutes.
Nutrition: 165 calories, 8 g protein, 27 g cab. 7 g fiber, 3 g fat, 0.5 g sat fat, 301 mg sodium
Nutrition: 165 calories, 8 g protein, 27 g cab. 7 g fiber, 3 g fat, 0.5 g sat fat, 301 mg sodium
