Lentil Vegetable Salad

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Time to Prepare this Recipe 50 minutes Prep: 10 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 173 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 cup lentils, red
3 cups chicken broth
1 each bay leaf
1/4 teaspoon marjoram dried
1/4 teaspoon thyme leaves dried
1 teaspoon olive oil, extra-virgin
1 medium carrot chopped
1 medium celery stalk chopped
2 each scallions, spring or green onions chopped
1/4 teaspoon red pepper flakes optional
1/2 cup water chestnuts rinsed, drained, sliced
1/4 cup balsamic vinaigrette

Directions

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.

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Nutrition Facts

Serving Size 168g
Amount per Serving
Calories 173 14% of calories from fat
% Daily Value*
Total Fat 3.0g4%
 Saturated Fat 1.0g3%
 Trans Fat 0.0g
Cholesterol 4mg1%
Sodium 181mg8%
Total Carbohydrate 26.0g9%
 Dietary Fiber 10.0g41%
 Sugars 3.0g
Protein 12.0g23%
Vitamin A 36%  Vitamin C 7%
Calcium 3%  Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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