Preparation time: 5 minutes

Cooking time: 30 minutes

• Warm Lentil Salad

In addition to being a great side dish, you can serve these warm lentils under a steak, salmon, or pork chops—as chefs do in upscale restaurants. The savory juices of the meat trickle down into the lentils, adding further seasoning. This is one of my favorite cold-weather dishes because it is hearty, filling, and flavorful.

Makes 2 servings (about ½ cup each)

• ½ cup uncooked brown lentils
• 1 cup gluten-free low-sodium chicken or vegetable broth
• 1 garlic clove, minced
• 1 teaspoon dried minced onion
• 1 teaspoon herbes de Provence or fines herbes
• ¼ teaspoon salt
• 2 tablespoons finely diced red bell pepper
• 1 teaspoon chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sherry or champagne vinegar
• Salt and freshly ground pepper, to taste

1. In a medium pan, combine the lentils, broth, garlic, dried onion, herbes de Provence, and salt. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 30 minutes, until the lentils are soft. Drain any excess broth.

2. Stir in the bell pepper, parsley, oil, and vinegar and heat to serving temperature. Season to taste with salt and black pepper. Serve warm.

Per serving: 255 calories; 19g protein; 7g total fat; 15g fiber; 30g carbohydrates; 0mg cholesterol; 531mg sodium