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Heat oil, onion, carrots, garlic salt and pepper on medium heat until tender, about 5-8 mins. Add tomatoes and their juices. Simmer until some juice evaporates and the tomatoes break down, about 8 mins. Add lentils and stir to coat. Add chicken broth, thyme and red pepper flakes. Bring to a boil on high heat, and then cover and simmer on low heat for 35 mins if lentils were dry, 15 mins if precooked. serve with parmesean cheese.
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|Serving Size: 1 Serving (1687g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 277 (31%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 4060.6mg||140 %|
|Potassium 2541.8mg||67 %|
|Total Carbohydrate 116.7g||34 %|
|Dietary Fiber 41.3g||165 %|
|Sugars, other 75.4g|
|Protein 48.9g||70 %|
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Calories per serving: 907
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