Busters Recipes

Lentil Vegetable Salad
 
1 cup red lentil
3 cups vegetable broth
1 bay leaf
1/4 tsp. dried leaf marjoram
1/4 tsp. dried leaf thyme
1 tsp. virgin olive oil
1 medium size carrot, chopped
1 medium size celery stalk, chopped
2 green onion, chopped
1/4 to 1/2 tsp. hot pepper flakes, optional
1/2 cup water chestnuts, sliced, rinced, drained
1/4 cup balsamic vinaigrette
 
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.

< Prev		Next >