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Ingredients (Measurement Conversion Calculator) Green pepper - 2 cups diced, seeded
Dry lentils - 1 cup
Water as needed
Dry mustard - 2 teaspoon
Curry powder - 4 teaspoons
Green onion - 1 cup, thinly-sliced
Radishes - 2 cups sliced, lengthwise-quartered
Tomato - 2 cups diced, seeded
Lemon juice - 8 Tablespoons
Dried oregano - 6 teaspoons
Olive oil - 8 Tablespoons
Cucumber - 2 cups, sliced lengthwise-quartered
Directions
Soak the lentils overnight. Drain the water. Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend for 20 to 30 minutes before serving. Loosely cover any leftover salad and store in the refrigerator.
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Vegetable dish, served as starter
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