Heat oil in skillet over medium high heat. Cook onion, garlic and salt until onion begins to soften 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry about 1 minute. Add broth, bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens 6 to 8 minutes. Mash.
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 | ||
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Calories: 611 | ||
Calories from Fat: 158 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 2727.7mg | 94 % | |
Potassium 912.9mg | 24 % | |
Total Carbohydrate 91.6g | 27 % | |
Dietary Fiber 24.4g | 98 % | |
Sugars, other 67.3g | ||
Protein 23.9g | 34 % | |
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: 611
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