Lentil Salad

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.