Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red lentil
   3      cups          chicken broth
   1                    bay leaf
     1/4  teaspoon      dried leaf marjoram
     1/4  teaspoon      dried leaf thyme
   1      teaspoon      virgin olive oil
   1      medium        size carrot -- chopped
   1      medium        size celery stalk -- chopped
   2                    green onion -- chopped
     1/4  teaspoon      hot pepper flakes -- (optional)
     1/2  cup           water chestnuts -- sliced rinsed,
                        -- drained
     1/4  cup           balsamic vinaigrette

Preparation:

Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves.