Lentils With Garlic And Rosemary^ Recipe
Yield: 11 servingsRecipe by luhu.jp
Ingredients:
Cooking Light 9-95,
1/4 tsp: Pepper,
Carolyn Shaw 8-95,
1 lbs: Dried lentils,
5 cup: Water,
1 can: , (14.5 oz) can fatfree beef
3 cup: Chopped onions,
Broth,
2 cup: Diced cooked ham,
2 centiliter: Garlic, chopped
1 cup: Diced carrot,
1: Bay leaf,
1 tsp: Dried rosemary, crushed
Chopped fresh parsley,
3/4 tsp: Rubbed sage,
Optional,
Directions:
Combine all ingredients except fresh parsley in slow cooker. Cover
and cook on high for 3 hours or until lentils are tender. Discard bay
leaf. Garnish with parsley, if desired. Makes 11 1 cup servings.
Per serving: 196 cal., 16.8 g protein, 2.2 g (10%) fat, 28.9 g carb.,
6 g fiber, 13 mg chol., 4.1 mg iron, 248 mg sodium, 38 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95
Source from luhu.jp
and cook on high for 3 hours or until lentils are tender. Discard bay
leaf. Garnish with parsley, if desired. Makes 11 1 cup servings.
Per serving: 196 cal., 16.8 g protein, 2.2 g (10%) fat, 28.9 g carb.,
6 g fiber, 13 mg chol., 4.1 mg iron, 248 mg sodium, 38 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95
Source from luhu.jp