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. Food Exchnges per serving: 1 Vegetable Exchange + 1 Starch/Bread Exchange + 1 Low-Fat Meat Exchange; Cal: 115; Cho: 0mg; Car: 21g; Pro: 9g; Sod: 24mg; Fat: 4g;

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