1/2 pound lentils
2 cloves garlic
2 bay leaves
6 oz smoked turkey breast or chicken, diced
1 lg ripe tomato, peeled, seeded, and diced
2 scallions, finely chopped
1/4 cup chopped cilantro or flat leaf parsley
1 clove garlic, minced
3 Tbsp. nonfat plain yogurt
2 Tbsp. red wine vinegar
1 1/2 Tbsp. olive oil
1 Tbsp. Dijon style mustard
1 Tbsp. fresh lemon juice
1 Tbsp. chopped pickled jalapeno chilis
1 Tbsp. pickled jalepeno juice
1 tsp. cumin seeds, or 1/2 tsp. ground cumin
salt and fresh ground black pepper
Pick through the lentils, removing any twigs or stones. Wash thoroughly and drain. Place the lentils in a large pot with 6 cups cold water, the garlic, and the bay leaves. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the lentils are soft but not mushy. Drain in a colander, refresh under cold water, and drain well. Remove the garlic and bay leaves.
Combine the ingredients for the dressing in a large salad bowl and whisk until smooth. Mix in the lentils, turkey, tomato, scallions, and cilantro. Correct the seasoning, adding salt and pepper to taste. Spoon the salad into a bowl and serve.
This recipe is from the cookbook Steven Raichlen’s High-Flavor, Low-Fat Cooking.