Lentil & Pasta Salad with Chunky Tomato Vinaigrette

Canned diced tomatoes come in a range of seasonings, so you could easily switch gears in this recipe and substitute another type of canned tomato, such as Mexican-style.

3 cups water
3/4 cup lentils, picked over and rinsed
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/3 cup ditalini or elbow macaroni
1 cup shredded carrots
1/4 cup red wine vinegar
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes with basil

1 In a large saucepan, bring the water to a boil over high heat. Add the lentils, salt, and sage, and cook for 15 minutes.
2 Add the pasta and carrots, and cook until the lentils and pasta are tender, about 10 minutes. Drain any remaining liquid.
3 Meanwhile, in a large bowl, whisk together the vinegar and oil. Stir in the tomatoes.
4 Add the drained lentil-pasta mixture and toss to combine. Serve warm. Makes 6 servings

Makes Makes 6 servings servings.
Per serving: 146 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 9g dietary fiber, 23g carbohydrate, 8g protein, 418mg sodium.