1 cup dried lentils
\n1\/2 cup reduced-fat sour cream
\n2 T. Dijon mustard
\n2 T. fat-free milk
\n1 T. white wine vinegar
\n1 tsp. chopped fresh or 1\/4 tsp. dried thyme
\n1\/4 tsp. black pepper
\n1-1\/3 cups chopped cooked ham
\n3\/4 cup chopped celery
\n3\/4 cup chopped red onion<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: about 1-1\/3 cups<\/p>\n
Calories: 291
\nFat: 6.6g
\nFiber: 15.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n