Lentil Mania

By Jacqueline Dunnington

Humans have been dining on lentils for centuries. These lens- shaped edible seeds, scientifically classified as the Lens esculenta or Lens culinaris, have been discovered in Bronze Age dwellings on St. Peter's Island in Switzerland. The Bible (Genesis 25:34) records that Esau sold his birthright for a "pottage of lentils". Orange lentils are found in India, Africa, and the Middle East. Botanists are still hunting for clues about the origin of the plant. Meanwhile, vegetarians delight in the flavor and nutritional benefits of its seeds.

LENTIL SALAD
(Serves 5)
A classic salad for all seasons.

1 cup pre-cooked green lentils
1 cup pre-cooked orange lentils
1/2 cup celery, finely chopped
1 cup steamed green beans, finely cut
1/4 cup freshly chopped parsley
Dressing:
1 Tablespoon mild, prepared mustard
Salt and pepper to taste
Dash of lemon juice
1/2 cup reduced fat
Italian dressing
1 ripe tomato, cut into wedges
1/4 cup finely chopped chives
Small head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives.
Serve with crusty whole wheat bread.


Total Calories Per Serving: 149
Fat: 3 grams