In a medium sauce pan, saute the chopped onion until translucent. Add the diced tomato, basil paste and lentils. Add chicken stock. Bring to a boil and simmer about 15 to 20 minutes or until the lentils are soft and beginning to split. Season with salt and pepper and serve.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 2|
|Calories from Fat: 94 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 5.4mg||2 %|
|Sodium 268mg||9 %|
|Potassium 1398.2mg||37 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 33.8g||135 %|
|Sugars, other 41.7g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 526
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