Lentil Vegetable Salad

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

Directions

1. Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme.
2. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender.
3. Drain in a colander.
4. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes.
5. Add lentils, hot pepper, water chestnuts and vinaigrette.
6. 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