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JACKSLAW SparkPoints: (66,899)
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10/7/08 5:51 P

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Working on Chicken w/brown rice and veggies for the rest of the week tonight. I'm really not a friend of lentils

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PERSISTENCEMIMI Posts: 11,416
10/7/08 2:42 P

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MSDIANE

No problem at all.
I eat legums on a regular basis so my body is very used to them.
The trick is to get used to them very gradually, increasing the amounts little by litlle.

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MARIASPARKLE's Photo MARIASPARKLE Posts: 6,075
10/7/08 2:17 P

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Wowzers, Mimi that sounds great. My BF Eddie says he'll make some veggie soup tomorrow and I know there are lentils in the cupboard, so I'll ask him to make this version. I'll post and let you know how it goes!

xxx M

Edited by: MARIASPARKLE at: 10/7/2008 (14:15)
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(.*♥Maria♥ *) Proud to be a non-smoker since 6th Feb 2008!!
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(NEW) STARTING WEIGHT - 17 Nov 2014 - 157.6 lbs

MY REWARDS:
155 lbs - new workout music
150 lbs - Christmas 2014 goal
145 lbs - Easter 2015 goal


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MSDIANE's Photo MSDIANE Posts: 3,469
10/7/08 1:53 P

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wow..that's a lot of fiber...were you gassy after it..

Our Greatest National Resource is the Minds of our Children... Watler Elias Disney


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PERSISTENCEMIMI Posts: 11,416
10/7/08 1:23 P

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I couldn't resist making this soup when I saw the high fiber per serving.
I tasted great! I'll definately make it again.

I'm not sure if I felt so full because I knew ahead of time of the very high fiber (27 grams per one serving) or because I was really full.....(...smile...)

Lentil and Escarole Soup
From The Mediterranean Vegan Kitches by Donna Klein

Makes 4 servings

INGREDIENTS

2 TBS. extra-virgin olive oil (I used 1 TBS.)
1 medium onion (6-8 ounces), chopped (I used a huge onion)
1 stalk celery, chopped (I used 4 stalks)
4 ounces (about 2 small) carrots, chopped (I used 4 carrots)
2 cloves garlic, finely chopped (I used 4 cloves)
2 large tomatoes, about 8 ounces each, peeled, seeded, and chopped (I didn't seed the tomatoes)
1 1/4 cups lentils, rinsed and picked over
3 cups vegetable Broth (I used 6 cups of low sodium chicken stock instead of the vegetable broth and the water)
3 cups water
salt and freshly ground black pepper, to taste
1 large head escarole (about 1 1/4 pounds), washed, drained, and coarsely chopped

METHOD

In a medium stockpot, heat the oil over medium-low heat. Add the onion, celery, carrots and garlic. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the tomatoes and cook, stirring often, for 5 minutes.

Add the lentils, broth, water, salt, and pepper, bring to a boi over high heat. Reduce the heat and simmer gently, patioally covered, untik the lentils are tender but not falling apart, about 45 minutes. Add the escarole, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat and simmer gently, uncovered, until the escarole is tender, about 10 minutes, stirring occationally. Serve hot.

Per serving:

Calories: 386
Protein: 30 g
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 0 mg
Carbs: 54 g (the good cargs)
DIATERY FIBER: 27 g
Sodium: 454 g




I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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