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

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