Lentil Salad

1/2 c brown or green lentils
2 c water
1 bay leaf
1 tsp fresh thyme leaves or 1/4 tsp dried thyme
2 plum tomatoes, chopped
1/2 c chopped celery
1/2 c chopped green or yellow bell pepper
3 tbsp low-fat vinaigrette salad dressing
1/2 tsp dijon mustard

Combine lentils in saucepan with water, bay leaf, and thyme. Cook over
medium heat 12 to 15 minutes, or until tender. Stir occasionally.
While lentils cook, combine tomatoes, celery, pepper, salad dressing,and
mustard in mixing bowl. Drain lentils. Discard bay leaf. Add lentils to
ingredients in bowl. Toss gently. Serve hot or cold.

Makes 2 Servings.

Dietary Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Nutrients Per Serving:
190 Calories
14 g Protein
24 g Carbohydrates
8 g Fat
58 mg Sodium
0 mg Cholesterol