Throw everything but the water into a 2 quart sauce pot, stir, cover, and bring to boil on medium. Check back every 10 minutes to stir and add water if needed. Reduce to low when appropriate. End consistency should be like any meat sauce, with the lentils slightly overcooked and soft. Serve over rice or textured pasta. Garnish with parmesan cheese, if desired.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 353.4mg||12 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 8.2g|
|Protein 6.2g||9 %|
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Calories per serving: 107
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