1 cup dried lentils
1/2 cup reduced-fat sour cream
2 T. Dijon mustard
2 T. fat-free milk
1 T. white wine vinegar
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/4 tsp. black pepper
1-1/3 cups chopped cooked ham
3/4 cup chopped celery
3/4 cup chopped red onion

Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.

Yield: 4 servings
Serving size: about 1-1/3 cups

Calories: 291
Fat: 6.6g
Fiber: 15.8g