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    You are in: Home / Low-cholesterol / Lentil Stew Recipe
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    Lentil Stew

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 30, 2003

      Super easy, but I think I should have cooked it a little longer because the lentiles still had a bit of a bite to them.

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    • on March 06, 2012

      Super yummy! Just make sure you allow enough time to cook the rice as that can take up to 40 minutes alone. To speed up the cooking, I have cooked the rice separately, then added it in later. Just make sure that you use less water or broth (4 cups or even less).

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    • on May 01, 2011

      I'm so glad you posted this recipe. I wanted to make something healthy for dinner, but didn't expect this to taste as good as it did. I used barley instead of brown rice, tripled the garlic, added cabbage, but follow the recipe other than that. This recipe makes a ton and look forward to eating this for a few lunches. Thanks for posting.

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    • on April 29, 2011

      I like this. I did take some liberties with the vegetables. I used more celery, added some cabbage, and used less tomatoes than the recipe called for. I was afraid that the full amount of tomatoes would make it too tomatoey, but after sampling this, I think you could probably put in the full amount with no problem. A nice, flavorful stew/soup. I don't usually bother with cooking times given in a recipe, so I can't say whether they are accurate or not. Thank you for a nice recipe.

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    Nutritional Facts for Lentil Stew

    Serving Size: 1 (579 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 345.6
     
    Calories from Fat 47
    13%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1207.2 mg
    50%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 15.9 g
    63%
    Sugars 8.6 g
    34%
    Protein 14.4 g
    28%

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