¾ cup dried lentils	1 cup diced zucchini	1 cup diced yellow summer squash
¾ cup sliced carrot	¼ cup chopped fresh cilantro	2 med. tomatoes, chopped
1 jalapeño chile, minced	1 ½ tsp. cumin	1 ¼ tsp. salt
2 tbsp. oil	1 tsp. mustard seed

1. In medium saucepan, bring 2½ cups water and lentils to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until lentils are tender; drain. Rinse with cold water; drain well. Cool 5 minutes.
2. In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
3. Heat oil in small skillet over medium heat until hot. Add mustard seed; cover and cook about 3 minutes or until seed pops. Remove from heat. Add seed to salad; stir to combine.

Ingredient info:
Mustard seed can be yellow, brown or black. Yellow msutard seed is used to make mustard powder and American-style yellow mustard. Brown mustard is used for European- and Chinese-style mustards, as well as for pickling. Black mustard seed is common in Indian cooking, but may be hard to find in American markets. Yellow or brown mustard seed works equally well in this salad.

Kitchen tip:
As with all dried beans and legumes, the cooking time for lentils varies depending on how long the lentils have been stored. The cooking time increases in direct proportion to storage length. Check lentils occasionally during cooking and remove from heat when they are tender to the bite.

Serving size: ½ cup
Calories: 80
Calories from fat: 25
Dietary exchanges: ½ starch, ½ very lean meat, ½ fat OR ½ carbohydrate, ½ very lean meat, ½ fat