Cook Time: 45 minutes
Ingredients:
- 2 tsp canola oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, sliced
- 2 large carrots, diced
- 2 tbsp curry powder
- 1 cup lentils, rinsed and picked through
- 2 cups fat free, low sodium chicken broth
- 1 14.5 ounce can diced tomatoes and juices
- 1 8 ounce can no-salt-added tomato sauce
- 1 medium sweet potato, cut into 1 inch pieces
- 3 cups baby spinach
- 2 cooked chicken breasts, cubed
Preparation:
Heat oil on medium heat and sauté onions, garlic, celery and carrots for 6-7 minutes. Sprinkle curry powder and stir well. Add broth, canned tomatoes and tomato sauce. Bring to a boil. Add sweet potato chunks, reduce heat, cover and simmer for 25 minutes, until lentils are tender. Stir in baby spinach and cooked chicken. Cover and simmer for 5 minutes.Serves 6
Per Serving: Calories 282, Calories from Fat 27, Total Fat 3.1g (sat 0.3g), Cholesterol 33mg, Sodium 190mg, Carbohydrate 38.3g, Fiber 14.5g, Protein 25.4g
