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.

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