Swordfish with Lentil Salad

Rinse lentils with running cold water and discard any stones or shriveled lentils. In 2-quart saucepan over high heat, heat lentils and 4 cups water to boiling. Reduce heat to medium-low; cover and simmer 20 to 25 minutes until lentils are tender. Drain lentils; keep warm.

Preheat broiler if manufacturer directs. Meanwhile, chop tomatoes. Shred carrots. Reserve several sprigs of parsley for garnish. Chop enough remaining parsley to equal 1/4 cup.

Place swordfish steaks on waxed paper. Sprinkle both sides of swordfish steaks with thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Place swordfish steaks on rack in broiling pan. Place pan in broiler at closest position to source of heat; broil swordfish 6 to 8 minutes until fish just loses its pink color throughout. Do not turn swordfish.

Into lentils in saucepan, stir chopped tomatoes, shredded carrots, chopped parsley, olive or salad oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

To serve, place swordfish steaks and warm lentil salad on 4 dinner plates. Garnish with parsley sprigs.