Serve this salad in plum tomato shells, and sprinkle with feta cheese for a light lunch or meatless entrée.
3 cups cooked lentils
3 tablespoons vegetable oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
4 green onions, sliced
2 plum tomatoes, diced
1 small green bell pepper, diced
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon dried dillweed
Stir together all ingredients; cover and chill 2 hours.
For Lentil Soup: Cook salad mixture and 1 (14 1/2-ounce) can chicken broth in a large saucepan over low heat, stirring occasionally, until thoroughly heated.