Lentils with garlic and rosemary^

11 servings

Ingredients

Quantity Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
5 cups Water
3 cups Chopped onions
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) can fatfree beef
Broth
2 cloves Garlic, chopped
1 Bay leaf
Chopped fresh parsley,
Optional

Directions

Combine all ingredients except fresh parsley in slow cooker. Cover and cook on high for 3 hours or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired. Makes 11 1 cup servings.

Per serving: 196 cal., 16⅘ g protein, 2⅕ g (10%) fat, 28.9 g carb., 6 g fiber, 13 mg chol., 4⅒ mg iron, 248 mg sodium, 38 mg calcium.

Submitted By CAROLYN SHAW On 09-07-95

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