Vegetables > Celery >
| | Warm Lentils & Celery
1/4 cup of brown lentils
5 medium celery ribs strings removed, and sliced 1/2" thick on the diagonal
1/3 cup of fresh flat-leaf parsley - (loosely packed) leaves only
2 tablespoon Lemon Vinaigrette
Salt to taste
Freshly-ground black pepper to taste
Fill a medium saucepan halfway with water and bring to a boil. Add lentils and cook until tender, 18 to 23 minutes. Drain.
Meanwhile, bring another saucepan filled two-thirds with water to a boil; add celery and blanch 20 seconds. Immediately drain in a strainer and run cold water over top until lukewarm.
Toss celery, lentils and parsley with Lemon Vinaigrette. Add salt and pepper to taste.
This recipe yields 4 servings.
Carbohydrates: 9 grams
Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 3.5 grams
Fat: 5.5 grams
Calories: 93
Comments: Cooking time on lentils varies. Test for doneness at intervals, cooking until the lentils are just tender but still hold their shape.
Formatted for MC6 06-20-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 8 Calories; trace Fat (6.0% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Vegetable.
Atkins Cookbook at http://atkinscenter.com
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