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Recipe

Potaje of Lentils and Spinach

40 mins
Low
15
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This recipe can be used as soup in your day-to-day meal, besides being very nutritious for vegetables, the combination of lentils and spinach is very rich.
Learn more about La Europea

Ingredients

4 portions
  • 150 grams Lentil Legumes La Asturiana® *
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 green bell pepper
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 1 kilo spinach
  • salt

Preparation

Place the lentils in a pan with cold water covering them with twice their volume of water, along with the whole onion and peeled, the carrot peeled, the leek washed and whole, the green pepper whole and without seeds and the garlic cloves peeled and whole.
Let it cook uncovered for an hour. We take the vegetables from the lentils and we pass them through the blender . We add this vegetable puree again to the cooking of the lentils for another 30 minutes. We put to salt.
Add the spinach clean and chopped and let them boil for 5 minutes. When they are about to salt, add the 4 tablespoons of virgin olive oil and remove the lentils carefully.
We serve at that time.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
hectpr del valle
12/11/2013 14:45:41
muy nutrivas por la lenteja y la espinaca y aun mas con las demas verduras provemosla la unica observacion es que en la lista esta el por y en el prosedimiento lo ponen como puero, para las personas expertas no hay problemas pero para los prinsipiantes como yo podria resultar algo confuso. felicidades muy buena reseta.

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