Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 325F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes. Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney. 4 Servings Per serving: calories, 290; fat, 9 g; sodium, 110 mg; cholesterol, 75 mg Bon App?tit Light and Easy Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (868g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 41 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 53.7mg||2 %|
|Potassium 898.6mg||24 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 51.8g|
|Protein 14.4g||21 %|
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Calories per serving: 373
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