1 cup dry green or brown lentils (see note below)
6 cups bouillon
2 cups cooked kamut, barley or other whole grain of your choice
1 bunch green onions, sliced (white parts only)
1 red bell pepper chopped
1 cup sliced baby carrots
1/4 cup light Italian dressing
1/2 teaspoon ground cumin
pinch cayenne or a dash of hot sauce, to taste
lettuce leaves (optional)
Bring 6 cups of bouillon to a boil and add the lentils;
return to a boil, reduce the heat and simmer 10-15 minutes or until tender. Drain and rinse
with cold water. Mix the lentils with the remaining ingredients and chill.
Serve on lettuce leaves if desired.
For cooking instructions and more lentil information, see About Lentils