Instructions: 1. Combine lentils, water, cinnamon, cloves and cardamom in small saucepan.

Bring to boil; reduce heat, cover and simmer until tender, 20 minutes; drain. Whisk lemon juice, oil, 3/4 teaspoon salt and the curry and pepper in small bowl. Add hot lentils and toss. Cool. Remove spices and stir in celery and green onions.

2. Meanwhile, combine chicken with 1/2 teaspoon salt and water to cover in medium saucepan. Bring almost to boil, reduce heat and simmer gently, 10 minutes. Drain, then cool to room temperature. Slice chicken thin and arrange on platter with lentils and grapes. Drizzle chicken with some of the sauce and sprinkle with almonds. Pass remaining sauce.

Makes 4
servings.

3. Make Creamy Cilantro Sauce: Combine all ingredients in small bowl.

Makes 1 cup.

Notes: A clever change from pasta, lentils are easy to cook, loaded with fiber and compatible with many flavors. Seasoned with curry, served with poached chicken and cooled with a yogurt-cilantro sauce, this salad is the perfect light supper.

Prep time: 25 minutes plus cooling

Cooking Time: 30 minutes Degree of
difficulty: Easy

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