Recipe - Curried Lentil Salad

300 ml (1 One fourth cups) whole brown
lentils
250 ml (1 cup) chicken stock

DRESSING
2 Cloves garlic
45 ml (3T) salad oil (olive or
sunflower)
1 Onion, finely chopped
10 ml (2t) curry powder
5 ml (1t) turmeric
60 ml (1/4c) fresh lemon juice
2 ml (1/2t) brown sugar

Soak lentils in water overnight, drain and simmer in stock until tender,
about 20mins. Take care not to overcook or lentils will be too soft. Drain.
Meanwhile make the dressing. Heat oil in small pan and brown onion. Add
garlic, curry powder and turmeric and fry for a further 2 minutes. Add
lemon juice and sugar and cook for 1 minute.

Pour hot dressing over drained lentils, mix well and allow to cool. The
flavour will mature if lentils are chilled in the refrigerator and served
the following day.

Note: Weet Rice can be used in place of lentils.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "ANN DAWSON"
dawsona@csurf.co.za on Feb 28, 1997.