Peppery Lentil Salad Recipe

1. 1

   Rinse and drain lentils.

2. 2

   In a small saucepan, combine lentils, water and salt.

3. 3

   Cover pan, bring to a boil, reduce heat and simmer for 20 to 25 min or possibly till the lentils are tender.

4. 4

   Drain, cold slightly, cover and refrigeratein refrigerator.

5. 5

   Meanwhile, for the yogurt dressing, in a small mixer bowl, stir together the yogurt, snipped parsley, skim lowfat milk, mustard, sugar and pepper.

6. 6

   Cover and refrigeratein refrigerator till serving time.

7. 7

   To serve, cut one of the tomatoes in half crosswise, chop the other half.

8. 8

   Cut the remaining tomato into slices.

9. 9

   In a large bowl, toss the chilled lentils, minced tomato, broccoli, green pepper and green onion.

10. 10

    Stir in half of the chilled yogurt dressing.

11. 11

    Spoon some of the lentil mix into each cooked pasta shell.

12. 12

    Place the filled pasta shells on each of the four lettuce lined plates; drizzle with the remaining yogurt dressing.

13. 13

    Serve with remaining tomato slices.

14. 14

    Makes 4 servings; 232 calories each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.