In Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce heat; simmer 10 minutes. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over Medium-High heat until hot. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally. Add onions to lentils. Ifdesired for additional flavor, pour about half cup of lentil liquid into skillet; scrape bottom andsides to remove any bits of browned onions. Add to lenitl mixture. Stir in all remaining ingredients. Cover: cook 20 minutes. Makes 4 ( 1.75 cup) servings. Per serving: 310 calories, 1 g, fat, 2% CFF, 0 mg. cholesterol, 730 mg. sodium, 54 g carbohydrate, 24 g dietary fiber, 22 g protein Dietary Exchanges: 3.5 starch, 1 very lean meat Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16 MC formatting by bobbi744@acd.net ICQ# 12099532