From Parents Need to Eat Too - page 139-140.
1. Combine the onions, garlic, carrot, spices, salt and pepper to taste, broth, water, tomatoes with juice, and lentils in the slow cooker. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the lentils are almost dissolved.
2. Add the lemon juice, parsley, and cilantro and stir to combine.
3. Serve over brown rice with the lemon wedges.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 111.1mg | 3 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.9g | ||
Protein 0.9g | 1 % | |
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: 31
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