Lentil salad

Yield: 4 servings

Measure 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

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"

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