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Suggest a better description1. Saute onions and carrots in large, heavy pot over medium-low heat; cook stirring occasionally, for 8 minutes. Add garlic and cook 2 minutes longer, stirring. Add cumin and cook 1 minute longer. 2. Add lentils, broth, tomatoes with juices, brown sugar, and cinnamon stick. Bring mixture to boil, reduce heat slightly and cook for 5 minutes, partially covered. Add barley, cover partially, cook for 45 minutes, stirring occasionally. 3. Stir in parsley and season to taste with salt and pepper. Serve in shallow bowls with dollop of yogurt. MY NOTES: The cinnamon adds great flavor! I forgot to add the parsley and it tasted fine without. I didnt add extra salt or pepper because the broth had enough and it seemed to have a zippy enough taste without it. Posted to fatfree digest by "Bette Kindman-Koffler"
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 48 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 145.6mg | 4 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.6g | ||
Protein 1.1g | 2 % | |
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: 48
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