Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dry lentils; 1 ea Carrot; diced
2 tb Plus 1 tsp olive oil; 1 ea Onion; chopped
-divided x Salt;
1 cl Garlic; crushed x Pepper, ground;
1 ea Tomato; peeled, seedd, and x Tomato; chopped, optional
-chopped x Curly lettuce leaves, opt
1 ea Celery rib; diced

------------------------PER SERVING-----------------------------
235 x *cals 5 x *gm fat
17 x *gm protein 19 x *% cals from fat
35 x *gm carbo 14 x *mg sodium

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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