| 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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