Peel and chop onion and carrot. Pour 2 tablespoons canola oil in soup pot and heat. Saute carrot and onion until tender. Add dill and basil. Add 1 cup of dried lentils. Add 4 cups of water. Add lemon slices. Add bouillon cube. Add salt and pepper. Heat to boiling, then turn down heat and simmer about 45 minutes or until lentils are soft. Serve.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0.1mg||0 %|
|Sodium 20.2mg||1 %|
|Potassium 344.1mg||9 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 11.1g|
|Protein 7.7g||11 %|
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Calories per serving: 144
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