Cook lentils in a quart of boiling water until barely tender, about 30 minutes. Drain. While lentils are cooking, saute vegetables in butter over low heat until tender. Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and herbs. When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top of lentils. Bake at 375 degrees for 40 minutes, until bacon browns. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 6|
|Calories from Fat: 132 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 25.1mg||8 %|
|Sodium 1470.2mg||51 %|
|Potassium 1102.2mg||29 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 40.4g|
|Protein 22.1g||32 %|
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Calories per serving: 430
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