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Lentil Vegetable Salad

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      Title: LENTIL VEGETABLE SALAD
 Categories: Diabetic, Beans, Vegetables, Salads
      Yield: 6 Sweet ones
 
      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.
 
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