Excellent salad garnished with hard-cooked eggs, olives and tomatoes.

Ingredients:

• 1.5 cups small French lentils
• 1 medium carrot, peeled and diced
• 1/2 small onion, finely diced
• 1 bay leaf
• 1 clove garlic, finely chopped
• 1/2 tsp salt
• 8 oz roasted red peppers, chopped
• 3 Tbsp chopped parsley
• 1 Tbsp fresh thyme
• Freshly ground pepper
• 8 oz feta cheese
• Red wine vinegar to taste
• Lemon vinaigrette - Click for recipe!

Directions:

Rinse the lentils, cover them with 5 cups water, and bring them to a boil with carrot, onion, bay leaf, garlic and salt. Simmer about 20-25 minutes until tender but firm. Drain the lentils well. Prepare the vinaigrette and fold into warm lentils. Add fresh herbs, pepper and roasted red peppers. Taste just before serving and add vinegar to taste. Crumble the feta cheese, and gently stir into lentils.

Makes 8 servings

Per serving: 305 calories; 48% calories from fat; 17g total fat; 5g saturated fat; 10mg cholesterol; 679mg sodium; 25g total carbohydrate; 16g protein