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 T. 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.

 

Yield:

Calories:

Fat:

Fiber: