Lentil Vegetable Salad
Ingredients| 1 cup red lentil 3 cup chicken broth 1 bay leaf 1/4 tsp dried leaf marjoram 1/4 tsp dried leaf thyme 1 tsp virgin olive oil 1 medium size carrot, chopped 1 medium size celery stalk, chopped 2 green onion, chopped 1/4 tsp hot pepper flakes, (optional) 1/2 cup water chestnuts, sliced rinced, drained 1/4 cup balsamic vinaigrette |
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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.
Servings:
6
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