| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Appetizers, Vegetarian | 4 | Servings |
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 | Soya yogurt |
| 2 | tb | Soya mayonaisse |
| 1 | ts | Garlic powder |
| 1 | ts | Dijon mustard |
| 2 | ts | Lemon juice |
| 6 | c | Chopped spinach |
INSTRUCTIONS
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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”