Lentils with garlic and 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 |
| 14¼ | ounce | Fat-free beef broth, (1 can) |
| 2 | Cloves garlic, chopped | |
| 1 | Bay leaf | |
| Chopped fresh parsley, (optional) | ||
Directions
Combine first 11 ingredients in an electric slow cooker. Cover with lid, and cook on high-heat setting for 3 hours or until lentils are tender.
Discard bay leaf. Yield: 11 servings (serving size: 1 cup).
Per serving: 211 Calories; 3g Fat (13% calories from fat); 18g Protein; 30g Carbohydrate; 15mg Cholesterol; 423mg Sodium Serving Ideas : Garnish with parsley, if desired.
Recipe by: Cooking Light, Sept. 1995, page 159 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.