Title: Lentil salad (lf)
 Categories: Low-fat, Salads, Legume, To try
      Yield: 8 Servings
 
      1 lb Dry lentils;
      2 tb Plus 1 tsp olive oil;
           -divided
      1 cl Garlic; crushed
      1 ea Tomato; peeled, seedd, and
           -chopped
      1 ea Celery rib; diced
      1 ea Carrot; diced
      1 ea Onion; chopped
        x  Salt;
        x  Pepper, ground;
        x  Tomato; chopped, optional
        x  Curly lettuce leaves, opt

MMMMM------------------------PER SERVING-----------------------------
    235 x  *cals
     17 x  *gm protein
     35 x  *gm carbo
      5 x  *gm fat
     19 x  *% cals from fat
     14 x  *mg sodium
 
  Pick over lentils to remove any small stones.  Rinse lentils under
  cold water and set aside.
  
  In medium-sized saucepan over medium heat, combine 2 T olive oil and
  garlic; cook 2 to 3 minutes, or until lightly browned, stirring
  often. Add tomato, celery, carrot, and onion. Cook 2 minutes 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 minutes or until lentils are tender.
  Remove from heat and serve warm, or cool to room temperature. Stir in
  remaining 1 tsp olive oil just before serving and sprinkle with
  chopped tomato. Garnish with curly lettuce.