Tangy Spinach, Tomato, And Red Lentil Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Casseroles | 8 | Servings | ||
INGREDIENTS
| 2 | c | Red lentils |
| 75 | oz | Cooked spinach, drained |
| Salt and pepper, to taste | ||
| 43 1/2 | oz | Canned chopped tomatoes |
| Drained | ||
| 1 | c | Nonfat yoghurt, or to |
| Taste |
INSTRUCTIONS
Rinse and boil the red lentils until tender, about 30-40 minutes. Drain well= Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 1076.3mg
Potassium: 1092.5mg
Carbohydrates: 18.9g
Fiber: 11.4g
Sugar: 5g
Protein: 11.9g