1. In a Dutch oven, saute onion and garlic i oil until tender. ADD the water, broth, lentils, carrot, green pepper,oregano, basil and pepper flakes, if desired. BRING to a boil. Reduce Heat; COVER and simmer for 20-30 mins or until lare almost tender.
2. Stir in the tomatoes, tomato paste and lemon juice. Bring to a BOIL. REDUCE heat; COVER simmer 10 mins. longer or until lentils are tender.
Serve with rice.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 111.2mg||3 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 15.6g|
|Protein 1.8g||3 %|
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Calories per serving: 87
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