Ingredients

1 C. red lentils
3 C. chicken broth
1 bay leaf
1/4 tsp. dried leaf marjoram
1/4 tsp. dried leaf thyme
1 tsp. virgin olive oil
1 medium carrot, chopped
1 medium celery stalk, chopped
2 green onions, chopped
1/4 tsp. hot pepper flakes (optional)
1/2 C. water chestnuts, sliced rinsed, drained
1/4 C. balsamic vinaigrette

Cooking Instructions

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 nonstick saucepan; stir fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)