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Name: Lentil Salad (Lf)
Prep time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Plus 1 tsp olive oil;; x Pepper, ground;; 14 x *mg sodium; 35 x *gm carbo; 1 Tomato; peeled, seedd, and; 1 lb Dry lentils;; 1 Carrot; diced; x Curly lettuce leaves, opt; 235 x *cals; x Salt;; 1 cl Garlic; crushed; x Tomato; chopped, optional; 19 x *% cals from fat; 1 Celery rib; diced; 1 Onion chopped; 5 x *gm fat; 17 x *gm protein; PER SERVING

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INGREDIENTS

2 tb Plus 1 tsp olive oil;
x Pepper, ground;
14 x *mg sodium
35 x *gm carbo
1 Tomato; peeled, seedd, and
1 lb Dry lentils;
1 Carrot; diced
x Curly lettuce leaves, opt
235 x *cals
x Salt;
1 cl Garlic; crushed
x Tomato; chopped, optional
19 x *% cals from fat
1 Celery rib; diced
1 Onion ; chopped
5 x *gm fat
17 x *gm protein
PER SERVING

Servings

INSTRUCTIONS

Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside. In medium-sized saucepan over medium heat, combine 2 T olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and salt and pepper to taste; stir to blend lentils. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender. Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 tsp olive oil just before serving and sprinkle with chopped tomato. Garnish with curly lettuce. Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE

NOTES

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Lentil Salad (Lf)

2 tb Plus 1 tsp olive oil; 
 x Pepper, ground; 
14 x *mg sodium 
35 x *gm carbo 
1  Tomato; peeled, seedd, and 
1 lb Dry lentils; 
1  Carrot; diced 
 x Curly lettuce leaves, opt 
235 x *cals 
 x Salt; 
1 cl Garlic; crushed 
 x Tomato; chopped, optional 
19 x *% cals from fat 
1  Celery rib; diced 
1  Onion chopped
5 x *gm fat 
17 x *gm protein 
  PER SERVING

Pick over lentils to remove any small stones.  Rinse lentils under cold  water and set aside.    In medium-sized saucepan over medium heat, combine 2 T olive oil and  garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add  tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often.  Add lentils and salt and pepper to taste; stir to blend lentils. Add enough  water to cover; bring to a boil. Reduce heat to low; cover and simmer 45  minutes or until lentils are tender.  Remove from heat and serve warm, or  cool to room temperature. Stir in remaining 1 tsp olive oil just before  serving and sprinkle with chopped tomato. Garnish with curly lettuce.    Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 8 Servings

Calories: 6
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 20.1mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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