Lentil Vegetable Salad

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Lentil Vegetable Salad Ingredients

1 c Red lentil;	1 md Size carrot; chopped
3 c Chicken Broth	1 md Size celery stalk;
1 Bay leaf;	2 Green onion; chopped
1/4 ts Dried leaf marjoram;	1/4 ts Hot pepper flakes;
1/4 ts Dried leaf thyme;	1/2 c Water chestnuts; sliced
1 ts Virgin olive oil;	1/4 c Balsamic vinaigrette;

Instructions for Lentil Vegetable Salad

Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy OBrion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: BeansCuisine: Uncategorized

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