In a large soup pot, heat the olive oil over medium heat. Add onion, green and red peppers, carrot, chile pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 45 minutes. If the chile starts to dry out, add hot water as needed. Season with salt and pepper and serve immediately. Serves 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 202 Calories (kcal); 3g Total Fat; (14% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 125mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Joseph T. Bonanno, Jr. Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 10|
|Calories from Fat: 28 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 725.1mg||25 %|
|Potassium 1253.6mg||33 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 33.5g|
|Protein 19g||27 %|
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Calories per serving: 313
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