2 T. each olive oil, balsamic vinegar and water
1/4 tsp. each salt and freshly ground black pepper

3 1/2 C. water
1 14 1/2-ounce can reduced-sodium chicken broth
1 C. dried lentils
1/2 yellow onion
2 garlic cloves
1 bay leaf

1 large diced tomato (about 1 C.)
1/2 C. chopped red onion
1/3 C. chopped Italian parsley
1 T. chopped fresh sage
1 bunch watercress, tough stems removed

In a small bowl, combine the oil, vinegar, water, salt and pepper; set aside. In a medium saucepan, bring the 3 1/2 C. water, chicken broth, lentils, onion half, garlic cloves and bay leaf to a boil; reduce heat and simmer 20 to 25 minutes, until tender. Drain and discard onion, garlic and bay leaf. Toss lentils with half the dressing. Add tomato, red onion, parsley and sage; toss. Arrange watercress on serving plate and sprinkle with remaining dressing; spoon salad over watercress.

Yield: 4 servings
Calories: 254
Fat: 8g
Fiber: 16g