LENTILS AND CARROTS

3 Cups Water 3 Cups Carrots, diced 1 Cup Black, Green or Brown Lentils

1/4 Cup Onion, diced 1 Bay Leaf 1 Tablespoon Butter

Combine first 5 ingredients, in a sauce pan. Bring to a boil and reduce heat. Simmer 25 minutes. Drain. Stir in butter. Discard bay leaf. Serve.

SERVINGS 6; CALORIES 150; FAT 2.3 g; PROTEIN 9.5 g; CARBS 24.3 g; FIBER 5.5 g; CHOL 5 mg; IRON 3.2 mg; SODIUM 140 mg; CALC 33 mg SERVING SIZE= 1/2 Cup

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Updated 12/7/99