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Prep 15min
Total4hr15min
Servings8
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Ingredients
1
cup dried lentils (8 ounces), sorted and rinsed
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
2 1/2
cups water
1
can (14 1/2 ounces) diced tomatoes, undrained
1
teaspoon salt
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Steps
1
Mix all ingredients except tomatoes and salt in 3 1/2- to 4-quart slow cooker.
2
Cover and cook on low heat setting 4 to 6 hours or until lentils are tender.
3
Stir in tomatoes and salt.
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A popular ingredient in the Middle East and India, lentils are a good source of iron and phosphorus. Leftover cooked lentils can be frozen in an airtight container for up to 2 months. Then reheat, covered, in a microwavable container until warm.
This lentil dish is extra delicious when topped with yogurt and shredded coconut to give it an Indian spin. You may also want to stir in a little ground red pepper before adding the toppings.
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Nutrition Facts
Serving Size:1 Serving
Calories
75
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380mg
Total Carbohydrate
18g
Dietary Fiber
6g
Protein
7g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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