Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Yield: 4 servings (serving size: 1-1/2 cups). Per serving: 305 Calories; 9g Fat (25% calories from fat); 20g Protein; 40g Carbohydrate; 13mg Cholesterol; 311mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired. Recipe by: Cooking Light, April 1995, page 112 Posted to MC-Recipe Digest V1 #404 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9mg||0 %|
|Potassium 338.3mg||9 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 10.8g|
|Protein 8g||11 %|
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Calories per serving: 125
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