Source: dLife

Lentil, carrot, celery, and onion salad on Romaine lettuce with a balsamic, Dijon, and lemon vinaigrette.

Servings

1 cup red lentils, dried , rinsed
3 cup fat free reduced sodium chicken broth
1 bay leaves
0.25 tsp dried marjoram , leaves
0.25 tsp ground thyme (or dried leaf thyme)
1 tsp extra virgin olive oil
1 medium carrots , chopped
1 medium celery stalks , chopped
2 fresh green onions , chopped
0.25 tsp hot red pepper flakes
0.5 cup sliced water chestnuts , rinsed and drained
6 piece fresh romaine leaves
1 tbsp dijon mustard
0.25 cup balsamic vinegar
2 tbsp cold water
2 tbsp fresh lemon juice
0.25 tsp ground tarragon (or dried leaf tarragon)
1 medium garlic cloves , minced
2 tbsp safflower oil
2 tbsp extra virgin olive oil
1 pinch salt and pepper

1 Place the lentils, broth, bay leaf, marjoram, and thyme in a saucepan. Bring just to a boil then decrease the heat and simmer for 30 minutes. Drain.
2 Heat the oil in a nonstick saucepan. Stir-fry the carrot, celery, and onions for 3 minutes. Mix in the hot pepper flakes and water chestnuts.
3 Put the Dijon, vinegar, water, lemon juice, tarragon, and garlic in a jar. Shake to mix.
4 Add the safflower and olive oil to the jar. Shake to mix. Sprinkle in the salt and pepper.
5 Spoon the lentil mixture on top of the lettuce leaves. Toss to mix.