CHEF DU JOUR SHOW #DJ9187 Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown. Salsa: Mix all ingredients together. Posted to Digest eat-lf.v097.n202 by "Tina D. Bell"
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 61 (4%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 337.6mg||12 %|
|Potassium 1939mg||51 %|
|Total Carbohydrate 207.2g||61 %|
|Dietary Fiber 37.4g||149 %|
|Sugars, other 169.9g|
|Protein 66g||94 %|
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Calories per serving: 1359
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