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Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.
This recipe is:
Nutritional Analysis: One serving (1 cup) equals 236 calories, 145 mg sodium, 4 mg cholesterol, 37 gm carbohydrate, 15 gm protein, 5 gm fat. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable.
Originally published as Lentil Vegetable Soup in
Taste of Home
June/July 1999, p17
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