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Lentil salad (lf)

Yield: 8 Servings

Ingredients:

• 1 lb Dry lentils;
• 2 tb Plus 1 tsp olive oil; -divided
• 1 cl Garlic; crushed
• 1 ea Tomato; peeled seedd and -chopped
• 1 ea Celery rib; diced
• 1 ea Carrot; diced
• 1 ea Onion; chopped

Instructions:

x Salt; x Pepper ground; x Tomato; chopped optional x Curly lettuce leaves opt MMMMM------------------------PER SERVING----------------------------- 235 x *cals 17 x *gm protein 35 x *gm carbo 5 x *gm fat 19 x *% cals from fat 14 x *mg sodium 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 No.5 Formatted for MM:dianeE

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