Ingredients

Lentils:

2 c dried French green lentils (16oz)

2 stalks celery, with leaves

1 sm onion, peeled, studded w/4 cloves

2 cloves garlic, crushed and peeled

4 sprigs parsley

6 c veg broth

2 T lemon juice

1 T olive oil

coarsly ground black pepper

1/4 c fresh mint leaves

1/2 c lemon mint yogurt dressing

6-8 mint sprigs, for garnish

Lemon Mint Yogurt Dressing:

1 c plain lowfat yogurt

1 t grated lemon zest

1 T lemon juice

1/4 c olive oil

1/4 t black pepper

2 t chopped mint

Preparation

  1. Pick over lentils, rinse with cold water. Place in a heavy pot

  2. Add celery, onion, garlic, parsley and broth. Bring to a boil: reduce heat to med. Simmer 20 minutes, until just tender, skimming off foam. DO NOT OVERCOOK! Drain lentils, discarding flavoring vegs

  3. Gently toss lentils w/lemon juice and olive oil. Season to taste with salt and pepper, toss in mint. Serve dolloped with 1 T dressing; garnish with mint.

Each serving 148 cal, 5 g fat

Dressing:

Mix yogurt, lemon zest and juice. Slowly drizzle in olive oil, whisking constantly, until smooth and thick. Fold in black pepper and mint leaves

Per T: 33 cal, 3 g fat