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Suggest a better descriptionDecorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid. Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about 1/4 cup) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves. Makes 12-14 servings. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 92. Posted to MC-Recipe Digest V1 #866 by Peg Baldassari
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 111 | ||
Calories from Fat: 43 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1831mg | 63 % | |
Potassium 474.9mg | 12 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.6g | ||
Protein 7.9g | 11 % | |
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: 111
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