Mediterranean Lentil Salad with Toasted Almonds

3/4 c Cracked wheat bulgur
1 c Lentil; rinsed and drained
2 tb Olive oil
1 1/2 c Sliced onions
1 sm Red bell pepper; seeded and cut into 1/2" squares
2 lg Clove garlic; minced
2 ts Dried dill weed
2 c Spinach leaves; lightly packed, cut into thin strips
8 oz Plain nonfat yogurt
Salt and Pepper; to taste
1/3 c Sliced almonds; toasted *

In small bowl cover bulgur with boiling water; set aside 30 minutes. Meanwhile, in 1-quart 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.

Servings: 4

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