Indian Inspired Rice and Red Lentil Salad

Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking The Meatless Way'

SV Note: 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. I used white basmati rice as I was out of brown - the chewier brown rice would definitely have been better. Cook the rice and lentils well ahead so they'll be cool. This salad can be a light meal in a bowl for 4 people, and ideal in a packed lunch.

Ingredients:

• 1/2 C. uncooked red lentils (masoor dhal)
• 1 large (red, sweet variety) unpeeled apple, grated or finely diced
• 1 T. lemon juice
• 4 C. precooked brown rice
• 1/2 C. raisins
• 1/2 C. unsalted shelled peanuts (opt.) or other nuts
• 1/2 C. unsalted (hulled) sunflower seeds
• 1/2 C. unsweetened shredded coconut
• 1 T. grated fresh ginger root (peel first)

Directions

1. Thoroughly rinse and drain lentils. In a small saucepan, combine lentils with enough cold water to cover and bring to a boil over medium heat. Reduce heat to low and gently simmer for 5-10 minutes, just until water is absorbed (don�t overcook or lentils will become mushy). Remove from heat and set aside to cool.
2. 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 below:

• 1/2 C. plain yogurt
• 1/4 C. light mayonnaise
• 1/2 - 1 T. (good quality) curry powder, to taste
• 1/2 - 1 T. brown sugar, to taste
• 2 T. tahini
• In a small bowl, whisk together all ingredients. Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.