1 1/2 c. uncooked lentils
4 c. water
2 onions, sliced
8 whole cloves
2 bay leaves
2 cloves garlic, crushed
1/2 tsp. salt
1/2 tsp. Tabasco sauce
1/3 c. oil
1/2 c. wine vinegar
1/2 tsp. Tabasco sauce
2 c. chopped celery
1/2 c. chopped parsley
1/2 c. chopped onion
2 tomatoes, cut in wedges
Salad greens

In a large saucepan combine lentils, water, onion slices, cloves, bay leaves, garlic, salt and 1/2 teaspoon Tabasco. Bring to boil, reduce heat and simmer, covered, 30 minutes, until lentils are tender. Drain. Add oil, vinegar and remaining 1/2 teaspoon Tabasco. Mix well and chill. Then add celery, parsley and chopped onion. Cover and chill several hours.

Turn into bowl lined with cold greens and garnish with tomato wedges. Makes 14 servings (1/2 cup each). Or use the mixed salad to stuff fresh tomatoes.