Instructions: In a large saucepan combine lentils, water, onion slices, cloves, bay leaves, garlic salt, and 1/2 teaspoon Tabasco sauce.

Bring to boil, reduce heat and simmer, covered, 30 minutes, until lentils are tender. Drain. Add oil, vinegar and remaining 1/2 teaspoon Tabasco sauce.

Mix well and cool. After chilling, add celery, parsley and onions. Cover and chill several hours. Turn into a bowl lined with cold greens or onto individual serving plates lined with lettuce. Garnish each serving with tomato wedges.

Serving size: 1/2 cup.

Yield: 7 cups

Serving Ideas : Try as a stuffing for tomatoes.

NOTES : I found this recipe on the back of a bag of Fiesta Lentils, originally titled "Lentil Salad". I appended Fiesta in order to distinguish it from the multitude of other lentil salads around. - N.B.

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