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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 1 cup lentils, dry
- 2 cups low sodium vegetable broth
- 2 tsp. olive oil
- 1 large onion, chopped
- 3/4 cup PLANTERS Walnuts
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 8 romaine lettuce leaves
- 16 pieces snack size pumpernickel bread
- 16 oz. nonfat yogurt, favorite flavor
- 4 cups cubed cantaloupe
- 32 fl oz (4 cups)
Method
- COMBINE lentils and broth in a saucepan; cover and heat to a boil.
- Reduce heat and simmer for 30 min.
- or until tender.
- HEAT oil in skillet, saute onions until they become translucent.
- BLEND lentils, onions and walnuts in a food processor until smooth.
- Season with salt and pepper.
- Chill before serving.
- PLACE 2 lettuce leaves on each of 4 plates.
- Top with equally divided mock liver and serve with 4 pieces of pumpernickel bread.
- ENJOY 4 oz.
- yogurt and 1 cup of cantaloupe with each mock chopped liver serving.
- SERVE each person an 8 fl oz (1 cup) glass CRYSTAL LIGHT with their lunch.
