Vegetable dish, served as starter

Indian

Dry lentils - 1 cup

Water as needed

Cucumber - 2 cups, sliced lengthwise-quartered

Green pepper - 2 cups diced, seeded

Radishes - 2 cups sliced, lengthwise-quartered

Tomato - 2 cups diced, seeded

Green onion - 1 cup, thinly-sliced

Olive oil - 8 Tablespoons

Lemon juice - 8 Tablespoons

Dried oregano - 6 teaspoons

Curry powder - 4 teaspoons

Dry mustard - 2 teaspoons

Soak the lentils overnight. Drain the water. Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend for 20 to 30 minutes before serving. Loosely cover any leftover salad and store in the refrigerator.

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