Lentil Vegetable Salad
Yield
6 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
|
|
| 3 | cups |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| 1 | medium |
carrots
chopped |
|
| 1 | medium |
celery stalks
chopped |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| ¼ | teaspoon |
red pepper flakes
optional |
|
| ½ | cup |
water chestnuts
rinsed, drained, sliced |
*
|
| ¼ | cup |
balsamic vinaigrette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
marjoram
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 5 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
carrots
chopped |
|
| 1 | medium |
celery stalks
chopped |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1.3 | ml |
red pepper flakes
optional |
|
| 118 | ml |
water chestnuts
rinsed, drained, sliced |
*
|
| 59 | ml |
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.
