| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 6 | Servings | |
INGREDIENTS
| 1 | c | Lentils |
| 1 | c | Water |
| 1/4 | lb | Bacon, cut into small pieces |
| 2 | c | Onion, chopped |
| 1 | Clove of garlic | |
| 2 | c | Carrots, shredded |
| 1 | c | Celery, shredded |
| 20 | oz | Water |
| 20 | oz | Beef broth |
| Salt and pepper |
INSTRUCTIONS
Put the lentils in the saucepan and add 1 cup of water. Bring to a boil, then simmer for about 5 minutes. Remove from the heat and let stand while you prepare the vegetables. Fry the bacon in a pot until it is browned. then add the onion and garlic and fry until the onions are golden. Add the broth, water, lentils. and the rest of the vegetables. Taste for seasoning and add salt and pepper if necessary. Simmer for about 30 minutes, or until the lentils are tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 70
Total Fat: 7.7g
Cholesterol: 12mg
Sodium: 524.3mg
Potassium: 478.6mg
Carbohydrates: 16.7g
Fiber: 5g
Sugar: 5.2g
Protein: 7.5g