1 (15 oz.) can crushed pineapple
1 1/2 tbsp. oil
2 1/2 c. cooked lentils (about 1 c. dried)
1/2 tsp. salt
2 tsp. curry powder
2 firm, lg. tomatoes
Some lettuce leaves

DRESSING:

2 tbsp. white wine vinegar
6 tbsp. olive oil
1 tsp. Worcestershire sauce
1 tsp. prepared French mustard
1 clove garlic, minced
1/4 c. dry white wine
Salt and pepper

Heat the oil in a skillet and stir in the spices. After a few minutes, stir in the lentils. Remove from heat and add the pineapple and the tomatoes, cut in bite-sized pieces. Mix the dressing ingredients together and stir into the lentil mixture. Chill, then arrange on lettuce leaves to serve.