Lentil Salad (lf) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dry lentils,
2 tbsp: Plus 1 tsp olive oil, divided
1 centiliter: Garlic, crushed
1 each: Tomato, peeled, seedd, and chopped
1 each: Celery rib, diced
1 each: Carrot, diced
1 each: Onion, chopped
x Salt,
x Pepper, ground,
x Tomato, chopped, optional
x Curly lettuce leaves, opt
PER SERVING
*cals,
*gm protein,
*gm carbo,
*gm fat,
*% cals from fat,
*mg sodium,
Directions:
Pick over lentils to remove any small stones. Rinse lentils under
cold water and set aside.
In medium-sized saucepan over medium heat, combine 2 T olive oil and
garlic; cook 2 to 3 minutes, or until lightly browned, stirring
often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer,
stirring often. Add lentils and salt and pepper to taste; stir to
blend lentils. Add enough water to cover; bring to a boil. Reduce
heat to low; cover and simmer 45 minutes or until lentils are tender.
Remove from heat and serve warm, or cool to room temperature. Stir in
remaining 1 tsp olive oil just before serving and sprinkle with
chopped tomato. Garnish with curly lettuce.
Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE
Source from luhu.jp
cold water and set aside.
In medium-sized saucepan over medium heat, combine 2 T olive oil and
garlic; cook 2 to 3 minutes, or until lightly browned, stirring
often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer,
stirring often. Add lentils and salt and pepper to taste; stir to
blend lentils. Add enough water to cover; bring to a boil. Reduce
heat to low; cover and simmer 45 minutes or until lentils are tender.
Remove from heat and serve warm, or cool to room temperature. Stir in
remaining 1 tsp olive oil just before serving and sprinkle with
chopped tomato. Garnish with curly lettuce.
Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE
Source from luhu.jp