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Suggest a better description1. Cook the lentils in the water until they are tender and the water absorbed. 2. Fry the onions in the margarine in a pan for a few minutes. 3. Add the mushrooms and saute for a further few minutes. 4. Add the flour and tomato pur?e and stir well. Slowly add the milk, stirring constantly to avoid lumps. When it is boiling and thickened stir in the basil and pepper. 5. Stir the lentils into the sauce. 6. Pour the sauce into an ovenproof dish, cover with the potatoes then the cheese and cook at 400?C/200?C/gas mark 6 for 20 minutes.
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 1 | ||
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Calories: 671 | ||
Calories from Fat: 138 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 220.2mg | 8 % | |
Potassium 1911.9mg | 50 % | |
Total Carbohydrate 109.1g | 32 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 94.4g | ||
Protein 27.9g | 40 % | |
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: 671
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