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In a large saucepan toss the leek and carrot slices with the olive oil. Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed. To keep the leek slices intact, do not stir. Serve hot. Yield: 4 to 6 servings NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth) Recipe by: Cooking LIve Show #CL8793 Posted to MC-Recipe Digest V1 #370, by Angele Freeman
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|Serving Size: 1 Serving (1510g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 133 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 405.1mg||14 %|
|Potassium 1423.7mg||37 %|
|Total Carbohydrate 71.8g||21 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 50.1g|
|Protein 23.2g||33 %|
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Calories per serving: 487
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