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Serves 4
INGREDIENTS:
20 oz. canned red lentils, drained
4 tbsp. natural yogurt
2 cups garden herbs, finely chopped (parsley, chives)
1 cup red onion, finely chopped
1 tsp. salt
1 tsp. black pepper
1 tbsp. lemon juice
3 cups cooked bulgar wheat, drained
1 bunch fresh white cabbage, shredded
1 cup pecans, halved
METHOD:
Mix together garden herbs, red onion, red lentils, salt, black pepper, lemon juice and bulgar. Mix well and chill.
Meanwhile, arrange white cabbage on a salad platter. Spoon on lentil mixture and garnish with the pecans. Serve chilled at a barbecue or family meal.
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