Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Lentils |
| 1 small | Onion, chopped |
| 4 cups | Seasoned stock |
| \N \N | Oil for sauteeing |
| ½ cup | Bulghur |
| ¼ cup | Soy grits |
| 1 cup | Yogurt |
| 2 tablespoons | Mayonaisse |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Dijon mustard |
| 2 teaspoons | Lemon juice |
| 6 cups | Chopped spinach |
Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool.
Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.
Frances Moore Lappe, "Diet for a Small Planet"