1 cup French green lentils
3 cups water
¼ tsp dried tarragon
1 c shredded carrots
¼ red onion, diced
1 ½ Tbsp sherry or white wine vinegar
1 ½ Tbsp olive oil
½ tsp dried tarragon
Dash of salt
1. In a saucepan, combine lentils, water, and ¼ tsp dried tarragon. Bring to a boil and cook until lentils are tender, about 25 minutes.
2. While lentils are cooking, combine the vinegar, olive oil, ½ tsp dried tarragon, and dash of salt.
3. When lentils are done, drain and toss them with the dressing. Let cool and add the carrots and onions.
Yield: 6, ½ c servings
Nutrition information per serving: 150 calories, 8.5 g protein, 22 g carbohydrate, 4 g fat, 10 g fiber
Count as: 1 ½ starches, 1 very lean protein
Source: St. John Health Plaza Deli