1/2 c. chopped sweet red pepper
1/3 c. sliced green onions
1 sm. carrot, finely chopped
2 tbsp. olive oil
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 c. dried lentils, washed
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Saute red pepper, onion and carrot in oil for 4 minutes. Reserve vegetables.

Bring broth and lentils with 1/4 cup water to boiling in saucepan. Cover. Simmer 20 minutes, until tender. Cook, uncovered, to evaporate liquid in pan. Add lemon juice, salt, pepper and reserved vegetables.

Makes 4 servings at 38 cents each. Nutrient Value Per Serving: 243 calories, 15 g. protein, 8 g. fat, 31 g. carbohydrate, 467 mg. sodium, 0 mg. cholesterol.