| 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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