Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato until soft. Stir in the flour. Add the lentils and enough water to generously cover the lentils. Cook the lentils until tender, adding enough water as needed to keep the stew thick. (The lentils will grow and absorb water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme should be the dominant spice.) Serve over rice (I cook S. Indian fluffy rice for this.) From: firstname.lastname@example.org (Chuck Narad). rfvc Digest V94 Issue ?, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1|
|Calories from Fat: 419 (45%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 0mg||0 %|
|Sodium 592.3mg||20 %|
|Potassium 2105.5mg||55 %|
|Total Carbohydrate 106.3g||31 %|
|Dietary Fiber 26.3g||105 %|
|Sugars, other 79.9g|
|Protein 27.4g||39 %|
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Calories per serving: 930
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