Instructions: PLACE 3 cups water and lentils in a large saucepan. Bring to a boil, reduce heat, and simmer, partially covered, 30 minutes or until tender. Drain; let cool.

Meanwhile, in a medium saucepan, boil 1 1/2 cups water. Add rice and reduce heat. Simmer, covered, 15 minutes or until tender. Fluff with a fork; let cool.

HEAT 1 1/2 teaspoons oil in a nonstick skillet over medium heat. Add onion and garlic; saute 6 minutes or until golden.

COOK artichoke hearts according to package directions. Drain; let cool. Cut into quarters.

PLACE lentils in a salad bowl. Add rice, onion mixture, artichoke hearts, parsley, and yogurt. Grate rind of lemon over bowl; stir in 3 tablespoons lemon juice along with walnuts and remaining oil. Season with salt and pepper, to taste.

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