Name: Lentil Salad (Lf)
Ingredients: 1 lb Dry lentils;; 2 tb Plus 1 tsp olive oil; divided; 1 cl Garlic; crushed; 1 Tomato; peeled, seedd, and chopped; 1 Celery rib; diced; 1 Carrot; diced; 1 Onion; chopped; x Salt;; x Pepper, ground;; x Tomato; chopped, optional; x Curly lettuce leaves, opt; 235 x *cals; 17 x *gm protein; 35 x *gm carbo; 5 x *gm fat; 19 x *% cals from fat; 14 x *mg sodium

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CATEGORY	CUISINE	TAG	YIELD
Grains		Low-fat, Salads, Legume, To try	8	Servings

INGREDIENTS

1	lb	Dry lentils;
2	tb	Plus 1 tsp olive oil; divided
1	cl	Garlic; crushed
1		Tomato; peeled, seedd, and chopped
1		Celery rib; diced
1		Carrot; diced
1		Onion; chopped
	x	Salt;
	x	Pepper, ground;
	x	Tomato; chopped, optional
	x	Curly lettuce leaves, opt
235	x	*cals
17	x	*gm protein
35	x	*gm carbo
5	x	*gm fat
19	x	*% cals from fat
14	x	*mg sodium

INSTRUCTIONS

PER SERVING
Pick over lentils to remove any small stones.  Rinse lentils under cold
water and set aside.
In medium-sized saucepan over medium heat, combine 2 T olive oil and
garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add
tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often.
Add lentils and salt and pepper to taste; stir to blend lentils. Add enough
water to cover; bring to a boil. Reduce heat to low; cover and simmer 45
minutes or until lentils are tender.  Remove from heat and serve warm, or
cool to room temperature. Stir in remaining 1 tsp olive oil just before
serving and sprinkle with chopped tomato. Garnish with curly lettuce.
Source: Woman's Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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