Title: Lentil Vegetable Salad
Categories: Diabetic Bean Vegetable Salad
Yield: 6 Sweet ones

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;

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.

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