This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.

　　

Ingredients

Makes 4 servings

　　1 can (14.5 ounces) diced tomatoes, including liquid

　　1 cup chopped onion

　　3/4 cup lentils, rinsed

　　2/3 cup finely diced celery

　　1/2 cup finely diced carrot

　　1 tablespoon chopped fresh thyme

　　2 1/2 tablespoons white wine vinegar

　　2 tablespoons chopped fresh tarragon (or parsley)

　　1 teaspoon Dijon mustard

　　2 teaspoons olive oil

　　4 eggs

　　4 cups mixed baby lettuces

　　

Step 1

Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.

　　

Serve with:

Step 2

Half of a 6-inch whole-wheat pita per person

　　

Nutrition Per Serving

Per serving with side: 398 calories

　　9 g fat

　　2 g saturated

　　60 g carbohydrates

　　18 g fiber

　　22 g protein

　　#### Nutritional analysis provided by Self

　　Per serving: 285 calories

　　8 g fat

　　2 g saturated

　　37 g carbohydrates

　　15 g fiber

　　18 g protein

　　#### Nutritional analysis provided by Self