1/2 c. lentils
1 1/2 c. water
1/4 tsp. salt
1/2 c. plain low-fat yogurt
1 tbsp. snipped parsley
1 tbsp. skim milk
1 tbsp. Dijon mustard
1/2 tsp. sugar
1/8 tsp. ground red pepper
2 sm. tomatoes
3/4 c. finely chopped broccoli
1/4 c. chopped green pepper
1 green onion, thinly sliced
12 jumbo shell macaroni (cooked & drained)
Leaf lettuce

Rinse and drain lentils. In a small saucepan, combine lentils, water and salt. Cover pan, bring to a boil, reduce heat and simmer for 20 to 25 minutes or until the lentils are tender. Drain, cool slightly, cover and chill in refrigerator. Meanwhile, for the yogurt dressing, in a small mixer bowl, stir together the yogurt, snipped parsley, skim milk, mustard, sugar and pepper. Cover and chill in refrigerator until serving time.

To serve, cut one of the tomatoes in half crosswise, chop the other half. Cut the remaining tomato into slices. In a large bowl, toss the chilled lentils, chopped tomato, broccoli, green pepper and green onion. Stir in half of the chilled yogurt dressing. Spoon some of the lentil mixture into each cooked pasta shell.

Place the filled pasta shells on each of the four lettuce lined plates; drizzle with the remaining yogurt dressing. Serve with remaining tomato slices. Makes 4 servings; 232 calories each serving.