Ingredients

　　6 cups water

　　2 cups dried lentils, picked over

　　2 medium tomatoes, seeded and chopped

　　1/2 cup chopped celery

　　2/3 cup olive oil

　　1/3 cup fresh lemon juice

　　4 cloves garlic, minced

　　2 teaspoons Italian seasoning

　　1/2 teaspoon salt

　　1/4 teaspoon ground black pepper

　　Bring the water to a boil in a 3-quart saucepan. Add the lentils and boil for 15 minutes. Drain, remove the lentils to a mixing bowl, and chill for 15 minutes in the freezer. Add the tomatoes and celery. In another bowl, combine the oil, lemon juice, garlic, Italian seasoning, salt, and pepper for a dressing. Pour the dressing over the lentils and toss to coat.

　　Cooks' Note

　　Heart-healthy lentils are the star of this salad. Use brown, green, or red lentils, but take care not to overcook them-they should still have a bit of crunch when they hit the salad plate. Serve on lettuce leaves.

　　Sugar Busters! Quick & Easy Cookbook