Title: Mediterranean Lentil Salad with Toasted Almonds
Categories: Almonds, Main dishes
Yield: 4 Servings

3/4 c Cracked wheat bulgur
1 c Lentil; rinsed and drained
2 tb Olive oil
1 1/2 c Sliced onions
1 sm Red bell pepper; seeded and
-cut into 1/2" squares
2 lg Clove garlic; minced
2 ts Dried dill weed
2 c Spinach leaves; lightly
-packed, cut into thin
-strips
8 oz Plain nonfat yogurt
Salt and Pepper; to taste
1/3 c Sliced almonds; toasted *

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 http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh on Apr 08,
1998