• 2 Tbs. olive oil
• 1 onion, chopped
• 2 bay leaves
• 1 carrots, chopped
• 4 cups vegetable stock
• 10 ounces lentils
• 2 cups canned beets, drained, chopped, liquid reserved
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup fresh Italian parsley, chopped
• 1 cup fresh basil, chopped
• 1 cup feta cheese* (optional), crumbled

Heat oil in a heavy stock pot over medium high heat. Sauté onion, bay leaves and carrot 3-4 minutes, or until onion is tender. Add stock and lentils and bring to a boil. Reduce heat to low. Cover and simmer about 40 minutes, or until lentils are just soft but not mushy. Drain off any excess water. Rinse under cold water and remove bay leaves. Drain well and season with sea salt and pepper to taste. Chill. Combine 1/2 cup reserved beet liquid with remaining oil and vinegar in a jar with a tight-fitting lid. Add sea salt and pepper to taste. Combine chilled lentils with remaining ingredients in a bowl. Shake dressing and pour over salad. Chill before serving.

Per serving: calories 726, fat 48.9g, 59% calories from fat, cholesterol 0mg, protein 22.2g, carbohydrates 54.9g, fiber 24.9g, sugar 12.3g, sodium 453mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 2.7, Lean meat: 0.0, Fat: 9.3, Sugar: 0.0, Very lean meat protein: 0.7

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* This ingredient not included in nutritional information.