Lentil Vegetable Salad

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Lentil Vegetable Salad

 

1 cup red lentil

3 cups vegetable broth

1 bay leaf

1/4 tsp. dried leaf marjoram

1/4 tsp. dried leaf thyme

1 tsp. virgin olive oil

1 medium size carrot, chopped

1 medium size celery stalk, chopped

2 green onion, chopped

1/4 to 1/2 tsp. hot pepper flakes, optional

1/2 cup water chestnuts, sliced, rinced, drained

1/4 cup balsamic vinaigrette

 

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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