| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Sami | Diabetic, Beans, Vegetables, Salads | 6 | Sweet ones |
INGREDIENTS
| 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; |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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