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Lentil Vegetable Salad
1 cup orange lentils, rinsed and drained
3 cups chicken broth
2 green onion, chopped
1 bay leaf
1/4 tsp. hot pepper flakes
1/4 tsp. dried leaf marjoram (optional)
1/4 tsp. dried leaf thyme
1/2 cup water chestnuts, sliced rinsed and drained
1 tsp. virgin olive oil
1 medium size carrot, chopped
1/4 cup balsamic vinaigrette
1 medium size celery stalk, chopped
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.
Makes 6 servings.
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Lentil Veg