Lentil Vegetable Salad
Yield: 6 sweet ones
1 c Red lentil; -chopped
3 c Chicken Broth 2 Green onion; chopped
1 Bay leaf; 1/4 ts Hot pepper flakes;
1/4 ts Dried leaf marjoram; -(optional)
1/4 ts Dried leaf thyme; 1/2 c Water chestnuts; sliced
1 ts Virgin olive oil; -rinced, drained
1 md Size carrot; chopped 1/4 c Balsamic vinaigrette;
1 md Size celery stalk;
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 OBrion and her Meal-Master.
441 c Red lentil; -chopped
3 c Chicken Broth 2 Green onion; chopped
1 Bay leaf; 1/4 ts Hot pepper flakes;
1/4 ts Dried leaf marjoram; -(optional)
1/4 ts Dried leaf thyme; 1/2 c Water chestnuts; sliced
1 ts Virgin olive oil; -rinced, drained
1 md Size carrot; chopped 1/4 c Balsamic vinaigrette;
1 md Size celery stalk;
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 OBrion and her Meal-Master.
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