Warm Lentils And Celery
- 1/4 cup brown lentils
- 5 medium celery ribs strings removed, and sliced 1/2" thick on the diagonal
- 1/3 cup fresh flat-leaf parsley - (loosely packed) leaves only
- 2 tablespoons Lemon Vinaigrette (see recipe)
- 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