his colorful salad is a treat for both the eyes and the taste buds. Lentils are an excellent alternative to animal protein, plus they are high in fiber, so you feel quite satisfied after eating just a cup of this low-calorie dish.

Ingredients:

• 3 cups water
  
• 1 cup Springfield lentils, picked over and rinsed
  
• 1 large carrot, peeled and diced
  
• 3/4 teaspoon dried thyme
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon white wine vinegar
  
• 1 tablespoon Napa Valley organic olive oil
  
• 2 teaspoons Grey Poupon Dijon mustard
  
• 4 medium ripe tomatoes (about 3 cups), diced
  
• 1/2 yellow bell pepper, seeded and diced
  
• 2 tablespoons green onions, thinly sliced
  

Instructions:


1. Bring water to a boil and add lentils, carrot, thyme, salt and pepper. Cover, reduce heat to low, and let simmer until lentils and carrots are tender, about 25 minutes.
   

2. Drain and transfer to a large bowl. Toss with red and white vinegars, olive oil, Dijon mustard, tomatoes, bell pepper and green onions. Serve warm, or to serve cold, chill cooked lentils and toss with cold ingredients before serving.