Wash and pick over lentils.
Place lentils in a saucepan and cover with the stock or 2 quarts water. Bring to a boil and skim off any foam that surface. Add potato, partially cover and cook for 20 minutes.
In a large skillet, slowly brown the onion in the olive oil. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart) Add the cilantro and the garlic to the skillet and saut for a minute or two, then stir in the greens and allow them to wilt, covered. Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy. Stir in the lemon juice and serve hot, lukewarm, or cool.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8|
|Calories from Fat: 99 (40%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 1048.1mg||36 %|
|Potassium 773mg||20 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 17.4g|
|Protein 10.8g||15 %|
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Calories per serving: 246
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