Green Lentils - Organic

Green Lentils - Organic (1 lb.) 

Malia's Notes:

Lentil Salad

This sweet and spicy lentil dish has an unusual flavour that is especially refreshing on a hot summer day. You can prepare the lentils and dressing ahead of time and assemble the salad just before serving.

Because prepared mango chutneys vary, the amount we call for is recommendation only. Experiment with store-bought mango chutneys until you find the chutney that suits your taste. If your chutney has large pieces of mango chop them for this recipe.

Serves 4-6 (total time: 1 hour)

Salad

1 ½ cups lentils

1 cup chopped onions

2 garlic cloves, chopped

4 cups water

1 cup finely chopped red and/or green bell peppers

1 cup finely chopped celery

1 cup finely chopped red onions

Curried Mango Yogurt Dressing

1 cup plain nonfat or low-fat yogurt

3 tablespoons prepared mango chutney

1 ½ teaspoons finely minced red onions

1 tablespoon fresh lime juice

In a saucepan, combine the lentils, onions, garlic and water. Cover, bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the lentils are tender but not mushy. Meanwhile, combine the bell peppers, celery, and red onions in a nonreactive bowl. When the lentils are cooked, drain and add them, while hot, to the bowl. Stir and set aside at room temperature for 15 minutes.

In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve. If you’ll be serving the lentil salad later, store it in the refrigerator, then let it return to room temperature before serving.

Note:

This spicy, sweet tart dressing can also be used on baked potatoes, baked fish, spinach salad, green salad, or cucumber salad. It transforms plain boiled potatoes, green peas, and thinly sliced red onions into an elegant side dish.

This is from the "Mosewood Restaurant Low-Fat Favorites- The Moosewood collective"