Vegetarian
Lentil and Spinach Salad
Rosemary-Garlic Sweet Potatoes
Ingredients
- 1 (16-oz) pkg green lentils
- 2 cups water
- 1 (10-oz) pkg organic baby spinach
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ cup chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup sour cream
- 3 green onions, sliced
Instructions
- Rinse and sort lentils; bring water to a boil in medium saucepan, and add lentils. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain.
- Cook spinach and garlic in hot oil in a large skillet 2 minutes, stirring constantly, until spinach is wilted; add reserved lentils, parsley, cumin, salt, and pepper.
- Top each serving with a dollop of sour cream; sprinkle with onions.
Side Dish Ingredients
- 4 organic sweet potatoes, peeled and cut into wedges
- 2 tsp dried rosemary
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes, rosemary, garlic, salt, pepper, and oil on a large rimmed baking sheet; spread in a single layer.
- Bake 35 to 40 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
384
|
196
|
580
|
| Fat (g) | 13 | 9 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 51 | 27 | 78 |
| Fiber (g) | 14 | 4 | 18 |
| Sodium (mg) | 444 | 267 | 711 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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- Matching Grocery List
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