Warm Lentil and Ham Pasta Salad

1 cup brown lentils, picked over and rinsed under cold waterVegetable oil spray1 medium onion, peeled, cut in half stem-end to root and sliced into thin strips4 ounces 95-percent fat-free smoked ham, diced1 1/2 cups fat-free, lower-sodium chicken broth8 ounces uncooked macaroni1 medium sweet green pepper, choppedFresh ground black pepper Add 4 cups cold water to a medium saucepan, place over medium-high heat and bring to a boil. Add lentils, reduce heat so the water just simmers and cook lentils for 12-16 minutes, or until tender. Drain and rinse under cold water until cool. Set aside.Lightly spray a large nonstick skillet with vegetable oil and set over medium-low heat. When hot, add onions and cook, stirring once in a while, until well-browned and tender, about 15 minutes. Increase heat to medium, add ham and cook until lightly browned, about 2 to 3 minutes. Add broth, bring to a boil, and boil 1 minute, stirring constantly. Remove from heat and cool.While the onion/ham mixture cools, cook macaroni according to package directions, drain, rinse under cold water, and drain again. Add macaroni, onion/ham mixture, and green pepper to a large serving bowl. Toss until combined. Season to taste with black pepper.Serves six.Nutrition values per serving: 287 calories (6 percent from fat), 2 g fat (0.4 g saturated), 50 g carbohydrate, 11 g fiber, 18 g protein, 9 mg cholesterol, 380 mg sodium.