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Wash Lentils. Drain. Put water and broth granules in 4 quart dutch over and bring to boil over high heat. Meanwhile, cut sausage into 1/4 inch thick rounds. Puree the tomatoes. Prepare other vegetables. Add all the ingredients to the stock and let contents come back to boil. Boil briskly for about 30 seconds, stirring constantly. Reduce heat to low. Cover the pot, leaving lid slightly ajar. Simmer 45-50 minutes, until lentils are tender. If mixture seems too thick, stir in 1/4 cup water.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 272 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 81.6mg||25 %|
|Sodium 780.1mg||27 %|
|Potassium 460.5mg||12 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 45.9g|
|Protein 18.2g||26 %|
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Calories per serving: 532
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