Subject: Lentil Vegetable Salad
From: "Dancer^" <[email-masked]>
Date: 10 Apr 1999 15:39:05 -0600
Newsgroups: rec.food.recipes

DIABETIC, LOW-FAT LENTIL VEGETABLE SALAD

1 cup orange lentils, rinsed and drained
3 cups chicken broth
2 green onion, chopped
1 bay leaf
1/4 tsp. hot pepper flakes
1/4 tsp. dried leaf marjoram (optional)
1/4 tsp. dried leaf thyme
1/2 cup water chestnuts, sliced rinsed and drained
1 tsp. virgin olive oil
1 medium size carrot, chopped
1/4 cup balsamic vinaigrette
1 medium size celery stalk, chopped

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.
Makes 6 servings.

Calories   115   Fat   4 g   .Chol   0 mg   Carbs   21 g    Sodium   24 mg   
Fiber   6 g.
Exchanges   1 vegetable   1 stach/bread   1 low-fat meat.

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