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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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One serving of this great salad contains as much protein as a serving of meat. I found it in the Garden Fresh Salad cookbook. Note: Chill time is 45 minutes. Ingredients:
1 cup dry lentils |
1/4 cup green onion, sliced |
1/4 cup radish, sliced |
1/2 cup plain yogurt |
2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves |
1 tablespoon lemon juice |
2 teaspoons oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup tofu, cubed, drained |
4 medium tomatoes |
Directions:
1. In a large saucepan, cook lentils in boiling water 30-35 minutes or until tender; drain. In medium bowl, combine lentils, green onions, and radishes. In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well. Spoon dressing over lentil mixture; toss gently. Cover; refrigerate 45 minutes or until thoroughly chilled.
2. Just before serving, stir in tofu. Cut tomatoes into 4 wedges, being careful not to cut through stem end. Serve in tomatoes; garnish with basil leaves and lemon slices, if desired.
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