MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Turkey, Salads, Vegetables
       Yield: 6 servings
       1 c  Lentils; rinsed & picked
       2 c  Chicken stock
            ;(or broth or water)
     1/4 c  Tarragon, fresh; OR
       1 ts Tarragon, dried
      11 oz Smoked turkey breast; cut
            -in 1/2 cubes (2 cups)
     1/4 c  Onion, red; minced
     1/2 c  Celery; minced
       2 T  Parsley, fresh; minced
     1/4 c  Mayonnaise
     1/4 c  Yogurt, plain
       2 ts Dijon mustard
       1 T  Lemon juice
       1    Garlic clove; peeled &
            Salt & pepper; to taste
   Put lentils and chicken stock in a medium saucepan over medium-high
   heat; bring to a boil.  Reduce the heat and cook at a slow boil until
   the lentils are softened but still firm to the bite, 15 to 20
   minutes. Drain the lentils, transfer to a large bowl, and cool to
   room temperature.
   Mince tarragon leaves and add them, with the turkey breast, red onion,
   celery and parsley to the cooked lentils.  Mix gently.
   Whisk the remaining ingredients together in a small bowl; add to the
   lentil mixture.  Mix gently but thoroughly.  If desired, chill before
                  From “Farm House Cookbook” by Susan Herrmann Loomis
                  Posted by Cathy Harned