1. Heat the olive oil in a large pot. Add the onion, garlic and carrots; saute until softened, about 10 minutes. 2. Stir in the water, lentils and salsa. Cover and bring the soup to a boil; reduce the heat so that it bubbles without boiling too hard. Stir occasionally. Simmer about 45 minutes, or until the lentils are tender. 3. Stir in the salt, pepper and lime juice. Adjust the seasonings and serve with hot pepper sauce. NOTES : From "The Supper Book" by Marion Cunningham. MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by: Seattle Times, 1/8/97 Posted to MC-Recipe Digest V1 #485 by "Rooby"
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 211.2mg||6 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 7.1g|
|Protein 5.1g||7 %|
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Calories per serving: 71
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