Lentil Salad

• 1/2 cup lentils
• 1 small onions chopped
• 4 cups stock seasoned
• 1 x vegetable oil for sauteeing
• 1/2 cup cracked wheat (bulgur)
• 1/4 cup soy grits
• 1 cup soy yogurt
• 2 tablespoons mayonnaise soy
• 1 teaspoon garlic powder
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice
• 6 cups spinach chopped

1. Cook lentils and onion in 2 cup stock until tender but not mushy, about 25 minutes.
2. Drain excess water.
3. Heat oil in a skillet and saute bulgur and soy grits for 5 to 10 minutes.
4. Stir constantly.
5. Heat remaining stock, add to skillet and cook over a low heat until light and fluffy, about 10 minutes.
6. Let cool.
7. Mix yogurt, mayonnaise, garlic, mustard and lemon juice.
8. Combine grain with lentils and vegetables and toss in the dressing.
9. Chill if desired.

lentils, onions, stock seasoned, vegetable oil, cracked wheat, soy grits, soy yogurt, mayonnaise, garlic, mustard, lemon juice

Taken from recipeland.com/recipe/v/lentil-salad-36280 (may not work)