Lentil Vegetable Salad

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  1. Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme.
  2. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender.
  3. Drain in a colander.
  4. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes.
  5. Add lentils, hot pepper, water chestnuts and vinaigrette.
  6. Serve on a bed of lettuce leaves.

Nutritional information[edit]

  • Food exchanges per serving: 1 vegetable + 1 starch/bread + 1 low-fat meat
  • calories: 115; cho: 0 mg; car: 21g; pro: 9g; sod: 24 mg; fat: 4g