Instructions: 1. Cover lentils with plenty of water, bring to a boil, cover and cook over medium heat 25 to 35 minutes or until tender but not mushy.

2. For fusilli, bring plenty of water to boil. Add salt and fusilli and cook until tender but still firm. Rinse with cold water and drain.

3. Clean green onions, wash and chop finely. Peel carrots and julienne. Clean bell pepper and cut into thin strips. Cut chives into 1/8inch pieces leaving a few chives long for garnish.

4. Mix vinegars with salt, pepper and paprika. Whisk in oil. Drain lentils and mix with fusilli, vegetables and dressing. Season and spoon onto plates. Serve garnish with share of creme fraiche.

ERROR: book claims, with creme fraiche, 351 cals, 10g fat per serving. The analysis below excludes the creme fraiche; treats it as optional and still the analysis do not agree.

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