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1. Bring salted water to boil, cook lentils 20-40 min, till tender. Drain, set aside.
2. In medium skillet, heat some oil over med-high. Cook chard till wilts and stalks are tender. Chop stalks. Drain off liquid, set aside.
3. In same skillet, heat a little more oil and saute garlic and cilantro, 1-2 min, stirring constantly. Reduce heat to med, add chard, lentils and water. Cook for 10 min, stirring often. Add lemon juice and molasses. Cook till lentils look mushy, about 10 min.
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 104.7mg||3 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.4g|
|Protein 0.3g||0 %|
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Calories per serving: 32
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