1/2 c Lentils 1 sm Onion, chopped 4 c Seasoned stock Oil for sauteeing 1/2 c Bulghur 1/4 c Soy grits 1 c Soya yogurt 2 tb Soya mayonaisse 1 ts Garlic powder 1 ts Dijon mustard 2 ts Lemon juice 6 c Chopped spinach Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool. Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.
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