Lentil Vegetable Salad Recipe
Yield: 6 Sweet onesRecipe by luhu.jp
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp