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Has dairy from:
Not vegan due to:
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marinated Artichoke Hearts, (drained, reserve marinade), coarsely chopped *RESERVE 2 TBSP OF THE JUICE*.
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Bring 2 cups water to boil in medium saucepan.
Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender.
Meanwhile, whisk together oil, vinegar, garlic, rosemary, and salt in medium bowl.
Fold in red pepper flakes, artichoke hearts, tomato, artichoke juice, basil and parsley.
Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture.
For a different version, plate the lentils and then add a few spoonfuls of mixture on top.
This recipe has the following nutrient totals:
Protein 18.0 g
Carbohydrates 25.4 g
Iron 0.10 mg
Fiber 8.11 g
Calcium 3.75 mg
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