Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and dried lentils in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add chopped onion and next 6 ingredients (onion through salt); cover and simmer 15 minutes.

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Nutrition Facts

197 calories; calories from fat 3%; fat 0.6g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 14.5g; carbohydrates 35.3g; fiber 7.2g; iron 4.9mg; sodium 627mg; calcium 53mg.
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