|
2
tbsps
olive oil
1
onions
(medium diced)
3
garlic cloves
(minced)
12
tsp
tarragon
1
tsp
caraway seed
1
tsp
salt
2
pinches
black pepper
(ground)
12
cup
red wine
(port water or veg broth)
2
bay leave
|
12
cup
puy lentils
(french, rinsed)
1
cup
carrot
(peeled and sliced 12 inch thick)
1 14
lbs
potatoes
(3 medium, peeleed and cut into 34 inch chunks)
15
ozs
tomato sauce
3
cups
water
1
cup
textured vegetable protein
(chunks not granules)
1
cup
lima bean
(drained)
15
ozs
kidney beans
(drained)
|
|
Amount Per Serving
|
Calories
495
|
Calories from Fat
50
|
% Daily Value *
| Total Fat
6
g
|
9%
|
| Saturated Fat
639
mg
|
3%
|
| Trans Fat
|
0%
|
| Cholesterol
|
0%
|
| Sodium
796
mg
|
33%
|
| Total Carbohydrate
85
g
|
28%
|
| Dietary Fiber
21
g
|
82%
|
| Sugars
10
g
|
Protein
26
g
| Vitamin A
|
61%
|
| Vitamin C
30
mg
|
50%
|
| Calcium
123
mg
|
12%
|
| Iron
9
mg
|
51%
|
| Potassium
2
g
|
9%
|
|
