1 c Red lentil;
3 c Chicken Broth
1 Bay leaf;
1/4 ts Dried leaf marjoram;
1/4 ts Dried leaf thyme;
1 ts Virgin olive oil;
1 md Size carrot; chopped
1 md Size celery stalk;
-chopped
2 Green onion; chopped
1/4 ts Hot pepper flakes;
-(optional)
1/2 c Water chestnuts; sliced
-rinced, drained
1/4 c Balsamic vinaigrette;
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.
