Free Recipe Lentil Vegetable Salad

Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Lentil Vegetable Salad Recipe

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;
2 Green onion; chopped
1/4 ts Hot pepper flakes;
1/2 c Water chestnuts; sliced
-rinced, drained
1/4 c Balsamic vinaigrette;

Lentil Vegetable Salad Preparation

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 O”Brion and her Meal-Master. File

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