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.