Mediterranean lentil salad with toasted almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cracked wheat bulgur |
| 1 | cup | Lentil; rinsed and drained |
| 2 | tablespoons | Olive oil |
| 1½ | cup | Sliced onions |
| 1 | small | Red bell pepper; seeded and cut into 1/2\" squares |
| 2 | larges | Clove garlic; minced |
| 2 | teaspoons | Dried dill weed |
| 2 | cups | Spinach leaves; lightly packed, cut into thin strips |
| 8 | ounces | Plain nonfat yogurt |
| Salt and Pepper; to taste | ||
| ⅓ | cup | Sliced almonds; toasted * |
Directions
In small bowl cover bulgur with boiling water; set aside 30 minutes.
Meanwhile, in 1-quart saucepan combine lentils and 2 cups water. Bring to boil, cover, reduce heat and simmer about 20 minutes until lentils are tender; drain. Heat oil in large skillet over medium heat. Add onions; saute minutes. Mix in bell pepper and garlic; saute 5 minutes. Thoroughly drain bulgur. Mix in spinach and dill. Cook 3 minutes, tossing occasionally. Mix in yogurt; heat through. Season with salt and pepper.
Sprinkle with almonds. Serve with additional yogurt.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998