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Suggest a better descriptionPlace lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm. • Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel. Eggs will be soft- cooked. • Toss lentils, bell pepper, onions, and celery in a bowl with 1 tablespoon Zero Belly Vinaigrette. • Place remaining tablespoon of Zero Belly Vinaigrette and baby spinach in a large bowl; toss to coat. • Divide spinach between two plates and top with lentils. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle with pepper and serve. > 279 calories, 6 g fat, 23 g protein, 9 g fiber
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 296 | ||
Calories from Fat: 53 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 125mg | 4 % | |
Potassium 1027.7mg | 27 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 19.4g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database 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: 296
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