Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | USA lentils; rinsed |
¼ cup | Pimento stuffed olives; diced |
3 cups | Water |
¼ cup | Sweet green pepper; diced |
1 cup | Rice; cooked and warm |
1 tablespoon | Parsley; chopped |
½ cup | Light Italian dressing |
1 large | Tomato; seeded and diced |
½ cup | Onion |
\N \N | Cucumber and red onion rings; sliced |
½ cup | Celery; chopped |
GARNISH
From: Kathy Cox <coxk@...>
Date: Tue, 20 Aug 1996 10:38:52 +0100 In a saucepan, pour water over lentils, bring to a boil, and simmer 20 minutes or until lentils are tender. Combine drained lentils with rice and all vegetables. Toss lightly with dressing. Place on a ring of cucumbers and garnish with red onion rings.
Serves 8. Each serving provides 231 calories, 3½ grams protein, 22 grams carbohydrate, 8 grams fat, 0 mg cholsterol, 324 mg sodium, 2½ grams fiber.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .