1/2 lb brown lentils, washed and sorted
1 small onion, chopped
1 garlic clove, minced
2 Tbsp olive oil
1 1/2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 tsp Dijon-style mustard
1/4 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
Generous 1/2 tsp salt, or to taste (optional)
1/8 tsp black pepper
2 celery stalks, minced

1. In a large pot, bring 5 cups of water to a boil. Add the lentils, onion, and garlic. Reduce the heat, cover, and simmer lentils for 35 – 45 minutes, stirring occasionally, until the lentils are very tender but not mushy. Drain in a colander.

Meanwhile, in a medium bowl, stir together the oil, Worcestershire sauce, vinegar, mustard, thyme, marjoram, salt (if desired), and pepper. Stir in the celery and then stif int the lentil mixture. Cover and refrigerate for 2 to 3 hours or up to 24 hours before serving. Spread will keep covered in the refrigerator for 4 to 5 days.

Exchanges: 1/2 starch

Calories: 33
Calories from fat: 8
Total Fat 1 g and Saturated Fat 0 g
Cholesterol 0 mg
Sodium 11 mg
Total Carbohydrate: 4 g, Dietary Fiver 2 g, Sugars 1 g
Proteins: 2 g

(Snack Attack! - Over 150 Guilt-free Treats for Healthy Munching by Ruth Click, p. 16)