• 1 c. Dry lentils, picked over and rinsed
• 2 c. Water
• 1 x Cinnamon stick, (3 inches)
• 6 whl cloves
• 6 x Cardamom pods
• 2 Tbsp. Fresh lemon juice
• 2 Tbsp. Extra virgin olive oil
•     Salt
• 1/2 tsp Curry pwdr
• 1/2 tsp Freshly grnd pepper
• 1 c. Thinly sliced celery
• 1/4 c. Thinly sliced green onions
• 1 lb Boneless skinless chicken breast
• 1/2 c. Plain low-fat yogurt
• 1/2 c. Fresh reduced-fat lowfat sour cream
• 1/2 c. Cilantro, minced
• 1 Tbsp. Fresh lemon juice
• 1/2 tsp Salt
• 1/8 tsp Grnd red pepper, up to 1/4
•     Seedless red grapes
• 1/4 c. Minced, toasted almonds

Directions

1. Combine lentils, water, cinnamon, cloves and cardamom in small saucepan.
2. Bring to boil; reduce heat, cover and simmer till tender, 20 min; drain. Whisk lemon juice, oil, 3/4 tsp. salt and the curry and pepper in small bowl. Add in warm lentils and toss. Cold. Remove spices and stir in celery and green onions.
3. Meanwhile, combine chicken with 1/2 tsp. salt and water to cover in medium saucepan. Bring almost to boil, reduce heat and simmer gently, 10 min. Drain, then cold to room temperature. Slice chicken thin and arrange on platter with lentils and grapes. Drizzle chicken with some of the sauce and sprinkle with almonds. Pass remaining sauce.
4. Makes 4servings.
5. Make Creamy Cilantro Sauce: Combine all ingredients in small bowl.
6. Makes 1 c..
7. Notes: A clever change from pasta, lentils are easy to cook, loaded with fiber and compatible with many flavors. Seasoned with curry, served with poached chicken and cooled with a yogurt-cilantro sauce, this salad is the perfect light supper.
8. Prep time: 25 min plus cooling
9. Cooking Time: 30 min Degree ofdifficulty: Easy