Lentils with Carrots

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Lentils with Carrots

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<RcpE name= " Lentils with Carrots " author= " Deborah Madison " >

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* Exported from MasterCook *

 

Lentils with Carrots

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

3 cups finely diced carrot

1 cup dried small black, green or brown lentils

1/4 cup minced fresh onion

1/2 teaspoon salt

 

Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat,

and simmer for 25 minutes. Drain. Stir in butter.

Discard bay leaf. (serving size: 1/2 cup).

 

Calories 150 (14% from fat); Fat 2.3g (sat 1.3g, mono 0.6g, poly 0.3g); Protein

9.5g; Carb 24.3g; Fiber 5.5g; Chol 5mg; Iron 3.2mg;

Sodium 140mg; Calc 33mg

 

Source:

" Cooking Light, November 2000 "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

 

Serving Ideas : Vegetarian Thanksgiving Menu for 6:

 

Belgian Endive-and-Ap

 

 

Nutr. Assoc. : 0 0 0 0 0

 

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<CatS>

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Vegetables

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<IngR name= " water " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " finely diced carrot " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " dried small black, green or brown lentils " unit= " cup "

qty= " 1 " ></IngR>

<IngR name= " minced fresh onion " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat,

and simmer for 25 minutes. Drain. Stir in butter.

Discard bay leaf. (serving size: 1/2 cup).

</DirT>

<DirT>

Calories 150 (14% from fat); Fat 2.3g (sat 1.3g, mono 0.6g, poly 0.3g); Protein

9.5g; Carb 24.3g; Fiber 5.5g; Chol 5mg; Iron 3.2mg;

Sodium 140mg; Calc 33mg

</DirT>

</DirS>

<Srce>

Cooking Light, November 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 11/10/00 " />

<CpyR>

Southern Living Inc.

</CpyR>

<SrvI>Vegetarian Thanksgiving Menu for 6: & #013; & #010; & #013; & #010;Belgian

Endive-and-Apple Salad & #013; & #010;Braised Shallots and Fall

vegetables with Red Wine Sauce & #013; & #010;Lentils with

Carrots & #013; & #010;Celeriac Purée

</SrvI>

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