| 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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