Lentil Salad Provencal

Serves 8 / This colorful dish bursts with flavor, fiber, complex carbohydrates, and lean protein—all important for diabetics.

1 1/2 cups dried lentils, rinsed
2 cups water
2 cups low-sodium vegetable broth
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 bay leaves
2 large ripe tomatoes, chopped
1/2 cup finely chopped green or red bell pepper
1/2 cup chopped red onion
1/2 cup chopped celery
3 tablespoons chopped fresh parsley
1 small head romaine lettuce, leaves washed and separated

Dressing
4 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 teaspoon herbes de Provence
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. In a medium-large saucepan, combine lentils, water, and broth. Bring to a simmer. Add yellow onion, garlic, and bay leaves. Cover and continue to simmer for 20 minutes, or until lentils are tender and all or most of the liquid is absorbed. Remove from heat and remove bay leaves. Cool and drain any excess liquid.

2. In a large bowl, combine cooled lentils, tomatoes, bell pepper, red onion, celery, and parsley. In a small bowl, whisk together all dressing ingredients. Immediately drizzle dressing over lentil mixture and toss to distribute.

3. Line a glass serving bowl with romaine lettuce leaves and top with lentil salad. Chill before serving.