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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Italian2 6 Servings

INGREDIENTS

1 t Olive oil
1 Onion, chopped
1 Carrot, chopped
4 Cloves garlic, minced
2 c Chicken broth, defatted
1/2 c Lentils, rinsed and drained
1 pn Rosemary
1/4 t Thyme
2 c Tomatoes, chopped
4 c Fresh spinach, torn
1 lb Pasta, fussilli or rotini
4 t Grated parmesan cheese

INSTRUCTIONS

Sautéonions, garlic and carrots in olive oil till softened. Add
broth, lentils and herbs and bring to a boil. Simmer, covered, 15
minutes Add tomatoes, cover and cook 15-20 minutes till lentils are
tender. Stir in spinach and cook 5 minutes Season with salt and
pepper.  Cook pasta, toss with sauce, sprinkle with Parmesan.  Per
serving: 392 Calories (kcal); 3g Total Fat; (7% calories from  fat);
18g Protein; 73g Carbohydrate; 1mg Cholesterol; 308mg Sodium  Food
Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;  0
Fruit; 0 Fat; 0 Other Carbohydrates  Recipe by: Eating Well Magazine
Converted by MM_Buster v2.0n.

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