Recipe - Lentil Salad (Lf)

1 pound Dry lentils;
2 tablespoon Plus 1 tsp olive oil;
divided
1 cl Garlic; crushed
1 Tomato; peeled, seedd, and
chopped
1 Celery rib; minced
1 Carrot; minced
1 Onion; chopped
x Salt;
x Pepper, ground;
x Tomato; chopped, optional
x Curly lettuce leaves, opt

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 mediumsized 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 LowFat Meals Vol.3 No.5 Formatted for MM:dianeE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini