Brown Lentils with Sauteed Veggies

1 tablespoon vegetable oil

½ sliced carrots

½ cup chopped green bell pepper

½ cup chopped red, yellow or orange bell pepper

½ cup chopped celery

½ cup chopped green onions

1 tablespoon bottled minced ginger

½ teaspoon red pepper flakes

2 cups already-cooked brown lentils

Chopped green salad, optional, for serving

2 tablespoons plain Greek yogurt

In an 8-inch skillet, cook oil over medium heat. Add all vegetables. Stir and cook 5 minutes, or until veggies are crisp-tender. Stir in ginger and red pepper flakes.If serving lentils hot, add lentils to the pan, and stir and toss until lentils are mixed in and heated through, about 3 minutes. Serve over rice.If serving lentils cold, remove veggies from stove and toss with lentils in a medium bowl. Serve over salad. Top each serving, (whether hot or cold), with 1 tablespoon yogurt. Serves two; doubles easily.@Recipe nutrition:Nutrition values per serving: 344 calories (20 percent from fat), 8 g fat (trace saturated), 50 g carbohydrates, 19 g fiber, 20 g protein, 0 cholesterol, 58 mg sodium.