Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!nntp.island.net!cyclone.news.idirect.com!island.idirect.com!sunqbc.risq.qc.ca!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Lentil Vegetable Salad Followup-To: rec.food.cooking Date: 10 Apr 1999 15:39:05 -0600 Organization: attcanada.net Lines: 32 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <095c01be823d$551666e0$eed6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32095 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.