Amount
Ingredient
Preparation



1
cup
lentils

rinsed



2
cups
chicken stock

or broth or water



1/4
cup
tarragon

fresh or 1 ts dried tarragon



11
ounces
turkey

breast, smoked, cut in 1/2 inch cubes (2 cups)



1/4
cup
onion

red, minced



1/2
cup
celery

minced



2
tablespoons
parsley

fresh, minced



1/4
cup
mayonnaise





1/4
cup
yogurt, plain

plain



2
teaspoons
mustard

dijon



1
tablespoon
lemon juice

freshly squeezed



1
each
garlic

clove, minced



1
x
salt

to taste



1
x
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 2 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 serving.