Heat the oil and sauté the garlic for 1 minute. Add bay leaf, lentils, carrots, celery and black pepper. Cover and bring to a boil. Reduce the flame, remove the cover and simmer until the vegetables are tender and about half of the liquid has evaporated. Allow to cool slightly. Mix in the radishes, lemon juice, red onion and dill. Toss to cool. Arrange the baby salad greens in individual salad bowls and spoon the lentil mixture over each serving of greens. Serve warm or chill the beans before serving in warmer weather.
Per serving - 255 calories, 7 g fat (26% calories from fat), 15 g protein, 30 g carbohydrate, 10 g fiber, 0 mg cholesterol, 372 mg sodium