Lentil Vegetable Salad

1 c Red lentil;

3 c Chicken Broth

1 Bay leaf;

1/4 ts Dried leaf marjoram;

1/4 ts Dried leaf thyme;

1 ts Virgin olive oil;

1 md Size carrot; chopped

1 md Size celery stalk;

-chopped 2 Green onion; chopped

1/4 ts Hot pepper flakes;

-(optional) 1/2 c Water chestnuts; sliced

-rinced, drained 1/4 c 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. 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; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.