Lentils with garlic & rosemary
11 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 3 | cups | Chopped onion |
| 2 | cups | Diced cooked ham |
| 1 | cup | Diced carrot |
| 1 | teaspoon | Dried rosemary; crushed |
| ¾ | teaspoon | Rubbed sage |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Dried lentils |
| 1 | can | (14.5-oz.) Fat-free beef broth |
| 2 | eaches | Garlic cloves; chopped |
| 1 | each | Bay leaf |
Directions
Combine first 11 ingredients in an electric slow cooker. Cover with lid, and cook on high-heat setting for 3 to 4 hours, or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired.
Yield: 11 servings (serving size: 1 cup).
CALORIES 196 (10% FROM FAT); PROTEIN 16.8g; FAT 2.2g (sat 0.7g, mono 0.9g, poly 0.4g); CARB 28.9g; FIBER 6g; CHOL 13mg; IRON 4.1mg; SODIUM 248mg; CALC 38mg.
Source: COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
Submitted By IRIS GRAYSON On 08-30-95
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