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Lentil and Peanut Casserole
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Lentil and Peanut Casserole

1 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups lentils
1 cup raw peanuts
6 cups vegetable broth
1 bay leaf
4 cups spinach
1 cup onions
Olive oil (optional)
Salt & pepper
Velveeta cheese
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Let's Make It
1
Wash lentils and peanuts and cover with broth and add bay leaf. Bring to boil and cover. Simmer for 45 minutes.
2
Wash spinach and drain. Saute onion in olive oil or without oil.
3
During the last 5 minutes of the lentil/peanuts cooking, add the onions, salt, pepper and spinach. Remove the bay leaf and serve with cheese melted over the top.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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