Lentil Saladlow-fat, salads 1 lb dry lentils 2 tablespoon plus 1 tsp olive oil; divided 1 centiliter garlic; crushed 1 each tomato; peeled, seedd, and choppe 1 each celery rib; diced 1 each carrot; diced 1 each onion; chopped 1 single salt 1 single pepper, ground 1 single tomato; chopped, optional 1 single curly lettuce leaves, opt ----PER SERVING---- 235 single *cals 17 single *gm protein 35 single *gm carbo 5 single *gm fat 19 single *% cals from fat 14 single *mg sodium Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside. In medium-sized saucepan over medium heat, combine 2 T olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and salt and pepper to taste; stir to blend lentils. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender. Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 tsp olive oil just before serving and sprinkle with chopped tomato. Garnish with curly lettuce. Source: Woman's Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE |
