Peppery Lentil Salad Recipe

• 1/2 c. lentils
• 1 1/2 c. water
• 1/4 teaspoon salt
• 1/2 c. plain low-fat yogurt
• 1 tbsp. snipped parsley
• 1 tbsp. skim lowfat milk
• 1 tbsp. Dijon mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon grnd red pepper
• 2 sm. tomatoes
• 3/4 c. finely minced broccoli
• 1/4 c. minced green pepper
• 1 green onion, thinly sliced
• 12 jumbo shell macaroni (cooked & liquid removed)
• Leaf lettuce

1. Rinse and drain lentils.
2. In a small saucepan, combine lentils, water and salt.
3. Cover pan, bring to a boil, reduce heat and simmer for 20 to 25 min or possibly till the lentils are tender.
4. Drain, cold slightly, cover and refrigeratein refrigerator.
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. Cover and refrigeratein refrigerator till serving time.
7. To serve, cut one of the tomatoes in half crosswise, chop the other half.
8. Cut the remaining tomato into slices.
9. In a large bowl, toss the chilled lentils, minced tomato, broccoli, green pepper and green onion.
10. Stir in half of the chilled yogurt dressing.
11. Spoon some of the lentil mix into each cooked pasta shell.
12. Place the filled pasta shells on each of the four lettuce lined plates; drizzle with the remaining yogurt dressing.
13. Serve with remaining tomato slices.
14. Makes 4 servings; 232 calories each serving.

lentils, water, salt, yogurt, parsley, milk, mustard, sugar, grnd red pepper, tomatoes, broccoli, green pepper, green onion, jumbo shell macaroni, lettuce

Taken from cookeatshare.com/recipes/peppery-lentil-salad-50504 (may not work)