[Using vegetable bouillon is easier than cooking the broth yourself.] Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger and cook for a minute. Add stock, hot water, chili powder, and bay leaves. Boil for 10 minutes. Squeeze the lemons into the pot and then throw in the lemon rinds. Cook for another 50 minutes. Salt to taste, and then remove the lemon rinds. From: firstname.lastname@example.org (Chuck Narad). rfvc Digest V94 Issue #183 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 (1672g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1916.9mg||66 %|
|Potassium 121.7mg||3 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 13.1g|
|Protein 1g||1 %|
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Calories per serving: 69
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