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Brown onions in olive oil in a 2-quart sauce pan. Set onions aside. Add lentils and fill the pan with water to one inch above the top of the lentils. Cook until well done but still whole (approximately one half hour). Add the remaining ingredients except for the spinach and the lemon juice. When vegetable are cooked, add spinach and cook until wilted. Correct seasoning if desired. Remove from heat and add lemon juice. Keep covered until served. BSMITH@LIBRARY.TUFTS.EDU BONNIE SMITH REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 20.6mg||1 %|
|Potassium 207.5mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.9g|
|Protein 5.1g||7 %|
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Calories per serving: 76
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