Recipe for Mediterranean Lentil Salad with Toasted Almonds 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3/4 cup Cracked wheat bulgur
1 cup Lentil, rinsed and drained
2 tbl Olive oil
1/2 cup Sliced onions
1 sm Red bell pepper, seeded and cut into 1/2" squares
2 lrg Clove garlic, minced
2 tsp Dried dill weed
2 cup Spinach leaves, lightly packed, cut into thin strips
8 oz Plain nonfat yogurt
Salt and Pepper, to taste
Instructions:
Instructions: 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.

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