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Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm. • Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel. Eggs will be soft- cooked. • Toss lentils, bell pepper, onions, and celery in a bowl with 1 tablespoon Zero Belly Vinaigrette. • Place remaining tablespoon of Zero Belly Vinaigrette and baby spinach in a large bowl; toss to coat. • Divide spinach between two plates and top with lentils. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle with pepper and serve. > 279 calories, 6 g fat, 23 g protein, 9 g fiber
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 53 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 211.5mg||65 %|
|Sodium 125mg||4 %|
|Potassium 1027.7mg||27 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 19.4g|
|Protein 22.9g||33 %|
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Calories per serving: 296
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