Instructions: Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered, 25 minutes.

Stir in squash, bell pepper and parsley. Continue cooking, covered, 10 minutes or until lentils are tender.

Top with plum tomatoes and cilantro just before serving.

This recipe yields 6 servings.

Comments: Not only do lentils taste good, but they are also high in soluble fiber, which lowers blood cholesterol.

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