1/2 c. lentils
1 1/2 c. water
1/2 c. plain yogurt
1 tbsp. snipped parsley
1 tbsp. skim milk
1 tbsp. Dijon mustard
1/2 tsp. sugar
1/8 tsp. cayenne pepper
1 green onion
2 sm. tomatoes
3/4 c. finely chopped broccoli
1/4 c. chopped green pepper
12 jumbo shell macaroni, cooked, drained
Leaf lettuce

Rinse and drain lentils. In small saucepan combine lentils and water. Cover, bring to boil, lower heat and simmer 20-25 minutes or until lentils are tender. Drain. Cool slightly, cover and chill in refrigerator.

Dressing: Mix yogurt, parsley, milk, mustard, sugar and pepper. Chill in refrigerator.

To serve, chop one of the tomatoes in half crosswise. Chop one of the tomato halves. Cut other tomato into slices.

In large mixing bowl combine lentils, chopped tomato, broccoli, green pepper and green onion. Stir half of dressing with lentil mixture. Spoon lentil mixture into each cooked pasta shell. Place three shells on four lettuce lined salad plates. Drizzle with rest of dressing. Serve with tomato slices. 4 servings.