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Greek Lentils

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Ingredients
  Lentils 2 Cup (32 tbs), rinsed
  Brown rice 3⁄4 Cup (12 tbs), uncooked
  Water 6 Cup (96 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Celery 2 Cup (32 tbs), finley chopped
  Shredded carrot 2 Cup (32 tbs)
  Onion 2 Cup (32 tbs), finley chopped
  Green bell pepper 1 Cup (16 tbs), finley chopped
  Fresh parsley 1 Cup (16 tbs), chopped
  Tomatoes 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Salt 2 Teaspoon
  Fresh lemon juice 1 Tablespoon
Directions

Combine all Ingredients except lemon juice in a 6-quart pot. Bring to a boil, then reduce heat and simmer covered for about 1 hour until lentils are soft and water is absorbed.
Turn lentils into a serving bowl. Sprinkle with lemon juice before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3205 Calories from Fat 1044

% Daily Value*

Total Fat 118 g182.1%

Saturated Fat 16.8 g84.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4369.1 mg182%

Total Carbohydrates 426 g141.9%

Dietary Fiber 146.4 g585.8%

Sugars 49.4 g

Protein 123 g245.6%

Vitamin A 1177.9% Vitamin C 484%

Calcium 66.8% Iron 216.8%

*Based on a 2000 Calorie diet

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Greek Lentils Recipe