Lentil Vegetable Salad

Ingredients

 * 1 cup red lentil
 * 3 cup chicken broth
 * 1 bay leaf
 * 1/4 tsp dried leaf marjoram
 * 1/4 tsp dried leaf thyme
 * 1 tsp virgin olive oil
 * 1 med size carrot, chopped
 * 1 med size celery stalk
 * -chopped
 * 2 green onion, chopped
 * 1/4 tsp hot pepper flakes
 * -(optional)
 * 1/2 cup water chestnuts, sliced
 * -rinced, drained
 * 1/4 cup balsamic vinaigrette

Directions
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. Food exchnges per serving: 1 vegetable exchange + 1 starch/bread exchange + 1 low-fat meat exchange; cal: 115; cho: 0mg; car: 21g; pro: 9g; sod: 24mg; fat: 4g;