Lentil Vegetable Salad from Healthy Diabetic Recipes

Lentil Vegetable Salad Recipe

Recipe 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

Recipe Instructions:

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

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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