1 lb Dry lentils
2 tbsp Plus 1 tsp olive oil, divided
1 cl Garlic, crushed
1 Tomato, peeled, seedd, and chopped
1 Celery rib, diced
1 Carrot, diced
1 Onion, chopped
each Salt
each Pepper, ground
each Tomato, chopped, optional
each Curly lettuce leaves, opt
PER SERVING
235 each *cals
17 each *gm protein
35 each *gm carbo
5 each *gm fat
19 each *% cals from fat
14 each *mg sodium
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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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