In Dutch oven, sprayed with cooking spray, cook the green pepper, yellow pepper, celery, onion, red onion, and garlic, till tender but not brown. Rinse lentils. Add lentils, broth, and saffron or turmeric to the pepper mixture. Bring to a boil: reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender and liquid is absorbed. Stir in tomatoes, peas, parsley, and any other additions. Heat through. Season to taste before serving.
Serving Ideas : serve over rice or as a side dish.
Recipe by: Better Homes and Gardens Vegetarian Recipes for Today Posted to fatfree digest by "Dawn"
This recipe originally called for 2 Tablespoons of oil which I don't use. It also calls for 1/3 cup each of black olives and stuffed green olives which would add 2.4 grams of fat. With out the olives it had 1.1 grams of fat that I think comes from the peppers.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 364.7mg||13 %|
|Potassium 849.8mg||22 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 28.2g|
|Protein 10.7g||15 %|
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Calories per serving: 190
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