---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LENTIL VEGETABLE SALAD
  Categories: Diabetic, Beans, Vegetables, Salads
       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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