Lentils with Dill and Sun-Dried Tomatoes

Ingredients:

2 cloves garlic, divided
1 cup brown lentils, rinsed and sorted
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh dill
2 tablespoons chopped oil-packed sun-dried tomatoes, rinsed thoroughly and drained 

Directions:

1    Bruise one of the garlic cloves with the side of a knife. Cook the garlic, lentils, and bay leaf in plenty of boiling water until the lentils are tender, about 15 minutes. Drain well. Discard the bay leaf and garlic.
2    Crush the remaining clove of garlic. In a serving bowl, whisk together the garlic, lemon juice, oil and pepper. 
3    Fold in the lentils, dill and tomatoes. Serve warm.

Per serving: 130 cal, 3 g fat, 0 g saturated fat, 20 g carbs, 7 g protein, 5 g fiber, 0 mg cholesterol, 10 mg sodium, 19 mg calcium