Lentil salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lentils |
| 1 | small | Onion, chopped |
| 4 | cups | Seasoned stock |
| 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 |
Directions
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"