Recipe - Mediterranean Lentil Salad With Toasted Almonds

Three fourths cup Cracked wheat bulgur
1 cup Lentil; rinsed and drained
2 tablespoon Olive oil
1 One half cup Sliced onions
1 small Red bell pepper; seeded and
cut into 1/2" squares
2 lg Clove garlic; minced
2 teaspoon Dried dill weed
2 cup Spinach leaves; lightly
packed, cut into thin
strips
8 ounce Plain nonfat yogurt
Salt and Pepper; to taste
1/3 cup Sliced almonds; toasted *

In small bowl cover bulgur with boiling water; set aside 30 minutes.
Meanwhile, in 1quart saucepan combine lentils and 2 cups water. Bring to
boil, cover, reduce heat and simmer about 20 minutes until lentils are
tender; drain. Heat oil in large skillet over medium heat. Add onions;
saute minutes. Mix in bell pepper and garlic; saute 5 minutes. Thoroughly
drain bulgur. Mix in spinach and dill. Cook 3 minutes, tossing
occasionally. Mix in yogurt; heat through. Season with salt and pepper.
Sprinkle with almonds. Serve with additional yogurt.