Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6|
|Calories from Fat: 75 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.2mg||15 %|
|Sodium 319.4mg||11 %|
|Potassium 895mg||24 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 18.1g|
|Protein 26.3g||38 %|
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Calories per serving: 319
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