In large saucepan, cook lentils in boiling water 30 to 35 minutes or until tender; drain. In medium bowl, combine lentils, green onions and radishes. In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well. Spoon dressing over lentil mixture; toss gently. Cover; refrigerate 45 minutes or until thoroughly chilled.
Just before serving, stir in tofu. Cut tomatoes into 4 wedges, being careful not to cut through stem end. Serve in tomatoes, garnish with basil leaves and lemon slices, if desired.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 107 (30%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1.8mg||1 %|
|Sodium 55.5mg||2 %|
|Potassium 1065.2mg||28 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 24.8g|
|Protein 21.3g||30 %|
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Calories per serving: 361
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