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  • Mediterranean Lentil Salad With Toasted Almonds

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    Mediterranean Lentil Salad With Toasted Almonds
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. Cracked wheat bulgur
    • 1 c. Lentil, rinsed and liquid removed
    • 2 Tbsp. Extra virgin olive oil
    • 1 1/2 c. Sliced onions
    • 1 sm Red bell pepper, seeded and cut into 1/2" squares
    • 2 lrg Clove garlic, chopped
    • 2 tsp Dry dill weed
    • 2 c. Spinach leaves, lightly packed, cut into thin strips
    • 8 ounce Plain nonfat yogurt Salt and Pepper, to taste
    • 1/3 c. Sliced almonds, toasted *

    Directions

    1. In small bowl cover bulgur with boiling water; set aside 30 min.
    2. Meanwhile, in 1-qt saucepan combine lentils and 2 c. water. Bring to boil, cover, reduce heat and simmer about 20 min till lentils are tender; drain. Heat oil in large skillet over medium heat. Add in onions; saute/fry min. Fold in bell pepper and garlic; saute/fry 5 min. Thoroughly drain bulgur. Fold in spinach and dill. Cook 3 min, tossing occasionally. Fold in yogurt; heat through. Season with salt and pepper.
    3. Sprinkle with almonds. Serve with additional yogurt.
    4. Servings: 4
    5. * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.

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