1 c. dried lentils
2 c. water
1 bay leaf
Pinch of salt
1 chopped carrot
1 sliced celery
1 sm. chopped onion
1 tsp. olive oil
1 c. sliced fresh mushrooms
1 clove garlic, minced
2 tsp. vinegar
Pinch of pepper
1 c. canned tomatoes with juice
Pinch of thyme

Bring water to boil, add salt, bay leaf and lentils. Return to simmer and cook about 30 minutes or until lentils are tender but not mushy. While lentils are still cooking, saute onion and garlic in olive oil until soft. Add mushrooms and cook 1 to 2 minutes, stirring gently.

Steam carrots and celery until crisp tender. Combine cooked vegetables, lentils and tomatoes. Season with pinch of thyme and vinegar. (One serving is 1 1/2 cups.) Serve over 1 cup brown rice with 1 1/2 cups of tossed salad. Single serving = 1 protein, 1 starch, 1/2 vegetable, 1 1/2 cups salad.