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Combine first 11 ingredients in the crockpot. Cover and cook on LOW for about 6 hours, or until rice and lentils are tender but not mushy.
Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.
This recipe yields 2 to 3 main-dish servings.
Formatted for MC5 08-10-1999 by Joe Comiskey - joecomiskey@netzero.net
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 865 | ||
Calories from Fat: 30 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2308.6mg | 80 % | |
Potassium 1422.9mg | 37 % | |
Total Carbohydrate 170.1g | 50 % | |
Dietary Fiber 37.2g | 149 % | |
Sugars, other 132.9g | ||
Protein 38.1g | 54 % | |
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: 865
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