1 c. lentils
1 tsp. (or 1 cube) chicken bouillon
1/4 to 1/2 c. each diced green pepper, minced green onion and cilantro
1 tbsp. olive oil
1/4 tsp. pepper
4 c. water
6 oz. sm. shell or reg. macaroni
1 med. tomato (diced)
1/4 c. red wine vinegar
1/2 tsp. salt

Rinse lentils. Bring lentils, water and bouillon to boil in large saucepan; reduced heat and simmer, covered, 10 minutes. Add macaroni, boil gently, uncovered, about 5 minutes or until lentils and pasta are tender, stirring occasionally. Drain. Combine all ingredients, cool to room temperature. Refrigerate if desired. Serves 4.