Lentil salad (lf)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry lentils; |
| 2 | tablespoons | Plus 1 tsp olive oil; divided |
| 1 | clove | Garlic; crushed |
| 1 | each | Tomato; peeled, seedd, and chopped |
| 1 | each | Celery rib; diced |
| 235 | xes | *cals |
| 17 | xes | *gm protein |
| 35 | xes | *gm carbo |
| 1 | each | Carrot; diced |
| 1 | each | Onion; chopped |
| x | Salt; | |
| x | Pepper, ground; | |
| x | Tomato; chopped, optional | |
| x | Curly lettuce leaves, opt | |
| 5 | xes | *gm fat |
| 19 | xes | *% cals from fat |
| 14 | xes | *mg sodium |
Directions
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: Woman's Day Low-Fat Meals Vol.3 No½ Formatted for MM:dianeE