Guest guest Posted February 25, 2000 Report Share Posted February 25, 2000 * Exported from MasterCook * Lentil Salad Recipe By :The VJJE Weekly Feb 2000 Serving Size : 6 Preparation Time :0:00 Categories : ** ELF & MCR ** VegRecipe Salads - Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried lentils 1 cup diced carrots 1 cup diced red onions 2 cloves garlic -- minced 1 bay leaf 1/2 teaspoon dried thyme 2 tablespoons lemon juice 1/2 cup diced celery 1/4 cup chopped fresh parsley 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tbsps olive oil 2 tbsps nonfat chicken broth -- (or vegetable broth) In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature. Source: " Formatted by Whome40 Feb. 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 5g Total Fat; (24% calories from fat); 10g Protein; 24g Carbohydrate; 0mg Cholesterol; 388mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Original recipe called for 1/4 c olive oil and no broth. Servings weren't specified. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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