This hearty salad that can be a complete meal if you serve it on a bed of crisp romaine lettuce.

• 1 cup lentils
• 3 cups boiling water
• 3 cups cooked brown rice
• ½ cup thinly sliced red onion
• 1 cucumber, peeled and sliced
• 2 tomatoes, diced
• ½ cup finely chopped parsley
• 2 lemons, juiced (⅓ to ½ cup)
• 1 tablespoon olive oil
• 1 tablespoon apple juice concentrate
• 1 garlic clove, pressed or minced
• 1 teaspoon paprika
• ½ teaspoon dry mustard
• ¾ teaspoon salt

Rinse lentils then add to a pan with boiling water. Cover loosely and simmer until just tender, about 25 minutes. Drain and transfer to a salad bowl. Cool.

When lentils are cool, add cooked rice, onion, cucumber, tomato, and parsley.

Mix lemon juice, olive oil, apple juice concentrate, garlic, dry mustard, paprika, and salt. Pour over salad and toss to mix.

Per ½-cup serving: 103 calories; 5 g protein; 19 g carbohydrate; 1 g fat; 2 g fiber; 105 mg sodium; calories from protein: 18%; calories from carbohydrates: 70%; calories from fats: 12%

Recipe from Healthy Eating for Life for Women by Kris Kieswer.