| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Legume, Low-fat, Salads, To try | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dry lentils |
| 2 | T | Plus 1 tsp olive oil |
| divided | ||
| 1 | Garlic, crushed | |
| 1 | Tomato, peeled seedd and | |
| chopped | ||
| 1 | Celery rib, diced | |
| 1 | Carrot, diced | |
| 1 | Onion, chopped | |
| Salt | ||
| Pepper, ground | ||
| Tomato, chopped optional | ||
| Curly lettuce leaves, opt | ||
| 235 | *cals | |
| 17 | Gm protein | |
| 35 | Gm carbo | |
| 5 | Gm fat | |
| 19 | % cals from fat | |
| 14 | *mg sodium |
INSTRUCTIONS
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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