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