MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rice Red Lentil Salad
Categories: Salads
Yield: 10 Servings

1/2 c Uncooked red lentils
- (masoor dhal)
1 lg Red apple;
- sweet variety, unpeeled,
- grated or finely diced
1 tb Lemon juice
4 c Cooked brown rice
1/2 c Raisins
1/2 c Cashews or almonds: unsalted
1/2 c Sunflower seeds;
- hulled, unsalted
1/2 c Shredded coconut;
- unsweetened
1 tb Fresh ginger; peeled, grated

MMMMM-------------------CURRY YOGURT DRESSING------------------------
1/2 c Plain yogurt -OR-
1/2 c Coconut milk; plus:
1 tb Lemon juice
1/4 c Light mayonnaise
1/2 tb Curry powder;
- up to 1 tb, to taste,
- good quality
1/2 tb Brown sugar;
- up to 1 tb, to taste
1 tb Tahini

Total time: 40 minutes

Preheat oven to 275?F.

Thoroughly rinse and drain lentils

In a small saucepan, combine lentils with 1 cup water and bring to a
boil over medium heat.

Turn off heat, cover and let sit until water is absorbed.

Set lentils aside to cool.

Toast nuts, sunflower seeds and coconut in 275?F oven for 10 to 15
minutes, until lightly toasted.

In a large bowl, sprinkle apple with lemon juice. Add remaining
ingredients and toss to combine.

Just before serving, drizzle each serving with Curry Yogurt Dressing.

Curry Yogurt Dressing:

In a small bowl, whisk together all ingredients OR whiz in the
blender.

Adjust seasonings to taste. Dressing should be tart, go easy on the
brown sugar.

Tips:

Try different nuts if peanuts aren't your thing--roasted cashews or
blanched almonds are good. Lightly toasting the sunflower seeds and
coconut is a nice touch with this salad. I thought the diced apple
had better eye appeal.

Per 194 g serving: 347 cal, 50 g carbs, 13 g fat, 83 mg sodium, 6 g
fiber, 10 g protein, low Cholesterol

Recipe by Geraldine Hartman

Recipe FROM: Not Just For Vegetarians, Delicious Homestyle Cooking The
Meatless Way

Recipe FROM: <https://web.archive.org/web/20180916103955/
http://www.savvyvegetarian.com/vegetarian-recipes/
rice-red-lentil-salad.php>

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