Title: Lentil salad
 Categories: Salads, Lentil/bean, Lowfat
      Yield: 8 Servings
 
      1 lb DRY LENTILS
      2 tb PLUS 1 TS. OLIVE OIL, DIV,
      1    GARLIC CLOVE CRUSHED
      1 md TOMATO, PEELED, SEEDED, AND
           CHOPPED.
      1    RIB CELERY DICED
      1    CARROT DICED
      1 md ONION CHOPPED
           SALT AND PEPPER
           CHOPPED TOMATO, OPTIONAL
           LETTUCE LEAVES, OPTIONAL
 
  PICK OVER LENTILS TO REMOVE ANY SMALL STONES. RINSE LENTILS UNDER COLD
  WATER AND SET ASIDE. IN MED-SAUCEPAN OVER MED. HEAT, COMBINE 2 TB
  OLIVE OIL AND GARLIC; COOK 2 TO 3 MIN. OR UNTIL LIGHTLY BROWNED;
  STIRRING OFTEN. ADD TOMATO, CELERY, CARROT, AND ONION. COOK 2 MIN.
  LONGER, STIRRING OFTEN. ADD LENTILS AND SALT AND PEPPER TO TASTE;
  STIR TO BLEND LENTILS. ADD ENOUGH WATER TO COVER; BRING TO A BOIL.
  REDUCE HEAT TO LOW; COVER AND SIMMER 45 MINS. OR UNTIL LENTILS ARE
  TENDER. REMOVE FROM HEAT AND SERVE WARM, OR COOL TO ROOM TEMP. STIR
  IN REMAINING 1 TS OLIVE OIL JUST BEFORE SERVING AND SPRINKLE WITH
  CHOPPED TOMATO. GARNISH WITH LETTUCE. (USE GOOD QUALITY OLIVE OIL)
  
  PER SERVING: 235 CAL., 17GR. PRO., 35GR. CARB., 5GR. FAT, 19% CAL,
  FROM FAT, 0MG. CHOL., 14MG. SOD.