1 c. dried lentils
2 c. chicken stock
4 tbsp. olive oil
1 med. red onion, finely chopped
1 med. celery stalk, finely cut into 1/4 inch dice
1 med. carrot, peeled and finely cut into 1/4 inch dice
1/2 sm. red pepper, seeded and finely cut into 1/4 inch dice
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
1 tbsp. finely chopped chives
1 tbsp. finely chopped basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. fresh Mozzarella cheese, cut into 1/4 inch dice

GARNISH:

1 head butter lettuce, cleaned and torn into sm. pieces

Soak the lentils overnight in cold water; or do a quick soak by bring them to a boil in water to cover, boiling 2 minutes, covering, and letting them stand 1 hour.

Drain and put the soaked lentils into a medium saucepan. Add the chicken stock and bring to a boil. Let simmer 10 to 15 minutes, partially covered, until tender, but not mushy. Drain and cool.

In a medium skillet heat 2 tbsp. olive oil over medium heat. Saute the onion until soft, about 3 minutes. Add the celery and carrots and continue cooking for about 5 minutes. Add the red pepper and cook for 2 more minutes.

Combine the lentils with the vegetables in a medium mixing bowl. Add the remaining olive oil, vinegar, lemon juice, chives, basil, salt, pepper and cheese and mix well. Taste for seasoning. Serve on a bed of lettuce arranged on a serving platter.

Advance preparation: This may be prepared two days in advance and refrigerated. You may need to add additional oil and vinegar or lemon juice to moisten the vegetables.