|
10
ozs
lentils
6
cups
vegetable broth
1
onion
(chopped)
3
carrots
(sliced)
3
stalks
celery
(sliced)
1
garlic clove
(crushed)
salt
pepper
|
2
tbsps
fresh parsley
(chopped)
1
bay leaf
1
tsp
dried thyme
4
ozs
cashews
14
ozs
crushed tomatoes
(diced)
12
cup
lemon juice
|
|
Amount Per Serving
|
Calories
162
|
Calories from Fat
40
|
% Daily Value *
| Total Fat
4
g
|
7%
|
| Saturated Fat
767
mg
|
4%
|
| Trans Fat
|
0%
|
| Cholesterol
|
0%
|
| Sodium
811
mg
|
34%
|
| Total Carbohydrate
23
g
|
8%
|
| Dietary Fiber
9
g
|
35%
|
| Sugars
4
g
|
Protein
9
g
| Vitamin A
|
57%
|
| Vitamin C
12
mg
|
20%
|
| Calcium
35
mg
|
4%
|
| Iron
3
mg
|
16%
|
| Potassium
453
mg
|
2%
|
|
