Lentil Salad

Servings: 4
Ingredients:

1/2 c  Lentils
1 sm Onion, chopped
4 c  Seasoned stock
Oil for sauteeing
1/2 c  Bulghur
1/4 c  Soy grits
1 c  Yogurt
2 tb Mayonaisse
1 ts Garlic powder
1 ts Dijon mustard
2 ts Lemon juice
6 c  Chopped spinach

Cook lentils and onion in 2 c stock until tender but not mushy, about 25
minutes. Drain excess water. Heat oil in a skillet and saute bulgur and soy
grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to
skillet and cook over a low heat till light and fluffy — 10 minutes. Let
cool.

Mix yogurt, mayonnaise, garlic, mustard and lemon juice. Combine grain
with lentils and vegetables and toss in the dressing. Chill if desired.

Frances Moore Lappe, ‘Diet for a Small Planet’

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