Lentil Vegetable Salad

Ingredients

 * 1 cup red lentil
 * 3 cup chicken broth
 * 1 bay leaf
 * ¼ tsp dried leaf marjoram
 * ¼ tsp dried leaf thyme
 * 1 tsp virgin olive oil
 * 1 medium size carrot, chopped
 * 1 medium size celery stalk, chopped
 * 2 green onion, chopped
 * ¼ tsp hot pepper flakes (optional)
 * ½ cup water chestnuts, sliced, rinsed, drained
 * ¼ cup Balsamic Vinaigrette

Directions

 * 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

 * 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