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

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.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)