Combine vegetables in stock pot and sautee, add garlic and curry powder and sautee for an additional minute. Add bay leaves and deglaze with wine and cook for 3 minutes. Add lentils, thyme, and water and cook until lentils are just done, approximately 30-40 minutes.
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|Serving Size: 1 Serving (3282g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 44 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 269.6mg||9 %|
|Potassium 4793.7mg||126 %|
|Total Carbohydrate 226.7g||67 %|
|Dietary Fiber 84.2g||337 %|
|Sugars, other 142.4g|
|Protein 87.3g||125 %|
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Calories per serving: 1279
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