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Suggest a better descriptionClean and wash the lentils. Place them in a large pan of the stock, with the peeled onions and a large TSP of salt. Bring to the boil and simmer until very soft, about 20 minutes. Cool slightly, remove from the heat and liquidize. Return to the rinsed pan, add lemon juice, tomato puree, yeast extract and black pepper. Reheat and add a little more stock if too thick. Sprinkle with chopped parsley. Adapted from "Healthy eating for a new age" by Joyce DSilva. Posted to fatfree digest by "andy&shell"
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Serving Size: 1 Serving (5977g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 930 | ||
Calories from Fat: 35 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22741.6mg | 784 % | |
Potassium 1305.6mg | 34 % | |
Total Carbohydrate 187.7g | 55 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 166.8g | ||
Protein 44.3g | 63 % | |
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: 930
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