• low fat 1.73g 1.73%
  • low sat fat 0.21g 0.21%
  • med salt 134.45mg 0.13%
  • low sugar 1.42g 1.42%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a large saucepan. Add onion, garlic and celery. Cook, stirring occasionally, for about 2 minutes.
  2. Add spinach. Cover. Cook, stirring occasionally for a further 3 minutes or until spinach is soft. Add a little water if necessary to prevent sticking.
  3. Add tomato paste and water to saucepan. Bring to boil. Reduce heat.
  4. Add cooked lentils and pepper. Cook a further 2 minutes to heat through. Stir in parsley.
  5. Serve immediately with fresh crusty bread.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
206.00g
100.00g
Energy (kJ)
436.46kJ
211.87kJ
Protein (g)
6.33g
3.07g
Total fat (g)
3.56g
1.73g
- Saturated fat (g)
0.43g
0.21g
- Polyunsaturated fat (g)
0.37g
0.18g
- Monounsaturated fat (g)
2.20g
1.07g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
9.35g
4.54g
CarbohydrateSE (g)
9.14g
4.44g
- Sugars (g)
2.93g
1.42g
Water (g)
177.42g
86.13g
Dietary fibre (g)
5.22g
2.53g
Thiamin (mg)
0.18mg
0.09mg
Riboflavin (mg)
0.12mg
0.06mg
Niacin (mg)
1.17mg
0.57mg
Niacin equivalents (mg)
2.11mg
1.02mg
Vitamin C (mg)
24.53mg
11.91mg
Total folate (ug)
99.49ug
48.30ug
Total vitamin A equivalents (ug)
283.27ug
137.51ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
1681.42ug
816.21ug
Sodium (mg)
276.98mg
134.45mg
Potassium (mg)
660.94mg
320.84mg
Magnesium (mg)
61.22mg
29.72mg
Calcium (mg)
65.62mg
31.85mg
Phosphorus (mg)
132.19mg
64.17mg
Iron (mg)
3.76mg
1.83mg
Zinc (mg)
1.03mg
0.50mg

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This page has been produced in consultation with and approved by: Nutrition Australia

Last updated:

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