MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lentil Vegetable Salad
  Categories: Diabetic, Beans, Vegetables, Salads
       Yield: 6 sweet ones
  
       1 c  Red lentil;                              -chopped
       3 c  Chicken Broth                       2    Green onion; chopped
       1    Bay leaf;                         1/4 ts Hot pepper flakes;
     1/4 ts Dried leaf marjoram;                     -(optional)
     1/4 ts Dried leaf thyme;                 1/2 c  Water chestnuts; sliced
       1 ts Virgin olive oil;                        -rinced, drained
       1 md Size carrot; chopped              1/4 c  Balsamic vinaigrette;
       1 md Size celery stalk;             
  
   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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