Difference between revisions of "Lentil Vegetable Salad"
m (→Nutritional information: clean up) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* ¼ cup [[Balsamic Vinaigrette]] | * ¼ cup [[Balsamic Vinaigrette]] | ||
| − | == | + | == Procedures == |
# Rinse [[lentils]] and place in a saucepan with broth, [[bay leaf]], [[marjoram]] and [[thyme]]. | # 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. | # Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. | ||
| Line 27: | Line 27: | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Lettuce Recipes]] | [[Category:Lettuce Recipes]] | ||
Latest revision as of 16:46, 16 July 2012
Ingredients
- 1 cup red lentil
- 3 cup chicken broth
- 1 bay leaf
- ¼ tsp dried leaf marjoram
- ¼ tsp dried leaf thyme
- 1 tsp virgin olive oil
- 1 medium size carrot, chopped
- 1 medium size celery stalk, chopped
- 2 green onion, chopped
- ¼ tsp hot pepper flakes (optional)
- ½ cup water chestnuts, sliced, rinsed, drained
- ¼ cup Balsamic Vinaigrette
Procedures
- 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.
Nutritional information
- Food exchanges per serving: 1 vegetable + 1 starch/bread + 1 low-fat meat
- calories: 115; cho: 0 mg; car: 21g; pro: 9g; sod: 24 mg; fat: 4g
