You can serve this main-dish salad at room temperature or chilled.
Cooking Light DECEMBER 2001
Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well.
Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.
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