Peppery lentil salad

1. Rinse and drain lentils.
2. In a small saucepan, combine lentils, water, and salt.
3. Cover saucepan and bring to a boil.
4. Reducei heat.
5. Simmeri 20 to 25 minutes or until the lentils are tender.
6. Drain.
7. Cool slightly.
8. Cover and chill in the refrigerator until serving.
9. To serve, cut one of the tomatoes in half crosswise; chop one of the tomato halves.
10. Cut the remaining tomato into slices.
11. In a large mixing bowl toss together the chilled lentils, the chopped tomato, broccoli, green pepper, and green onion.
12. Stiri half of the chilled yogurt dressing into the lentil mixture.
13. Spoon some of the lentil mixture into each cooked pasta shell.
14. Place three filled pasta shells on each of 4 lettuce-lined salad plates; drizzle with the remaining yogurt dressing.
15. Serve with the tomato slices.
16. Makes 4 servings.
17. Per serving: calories 232, 2 g fat, 2 mg chol, 284 mg sodium, 12 g pro.
18. Judi"s notes: i like to add a little bit of curry powder and a dash of cumin to the dressing to spice up the flavor.