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.
6-8 servings
For cooking instructions and more lentil information, see About Lentils
