LENTIL VEGETABLE SALAD

23.10.2008 | Author: Cook | Posted in Lentil
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LENTIL VEGETABLE SALAD


Servings: 6
Ingredients: 

  • 1 c  Red lentil;
    • 

  • 3 c  Chicken Broth
    • 

  • 1    Bay leaf;
    • 

  • 1/4 ts Dried leaf marjoram;
    • 

  • 1/4 ts Dried leaf thyme;
    • 

  • 1 ts Virgin olive oil;
    • 

  • 1 md Size carrot; chopped
    • 

  • 1 md Size celery stalk;
    • 

  • -chopped
    • 

  • 2    Green onion; chopped
    • 

  • 1/4 ts Hot pepper flakes;
    • 

  • -(optional)
    • 

  • 1/2 c  Water chestnuts; sliced
    • 

  • -rinced, drained
    • 

  • 1/4 c  Balsamic vinaigrette;
    •

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 and Easy Diabetic Cuisine by Betty Marks.
Brought to you and yours via Nancy O’Brion and her Meal-Master.

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