Lentil Vegetable Salad

Ingredients

1 lentil
3 c chicken broth
1 bay leaf
1/4 ts leaf marjoram
1/4 ts leaf thyme
1 ts virgin olive oil
1 size carrot
1 size celery stalk
2 green onion
1/4 ts pepper flakes
1/2 c water chestnuts
1/4 c balsamic vinaigrette

Instructions

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;