Try this Lentils with Bitter Greens recipe, or contribute your own.
Suggest a better descriptionIn a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature. Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well. Serves 2. Gourmet December 1994
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 1 servings | ||
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Calories: 748 | ||
Calories from Fat: 729 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81g | 108 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 38.9g | ||
Polyunsanturated Fat 26.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 834.7mg | 29 % | |
Potassium 331.3mg | 9 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.7g | ||
Protein 5g | 7 % | |
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: 748
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