Lentil vegetable salad
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red lentil; |
| 3 | cups | Chicken Broth |
| 1 | Bay leaf; | |
| ¼ | teaspoon | Dried leaf marjoram; |
| ¼ | teaspoon | Dried leaf thyme; |
| 1 | teaspoon | Virgin olive oil; |
| 1 | medium | Size carrot; chopped |
| 1 | medium | Size celery stalk; chopped |
| 2 | Green onion; chopped | |
| ¼ | teaspoon | Hot pepper flakes; (optional) |
| ½ | cup | Water chestnuts; sliced rinced, drained |
| ¼ | cup | Balsamic vinaigrette; |
Directions
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.