Lentil salad (lf)

8 servings

Ingredients

Quantity Ingredient
1 pounds Dry lentils;
2 tablespoons Plus 1 tsp olive oil; divided
1 clove Garlic; crushed
1 each Tomato; peeled, seedd, and chopped
1 each Celery rib; diced
235 xes *cals
17 xes *gm protein
35 xes *gm carbo
1 each Carrot; diced
1 each Onion; chopped
x Salt;
x Pepper, ground;
x Tomato; chopped, optional
x Curly lettuce leaves, opt
5 xes *gm fat
19 xes *% cals from fat
14 xes *mg sodium

Directions

PER SERVING

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 No½ Formatted for MM:dianeE

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