Anonymous Fri Oct 07 11:34:14 2005

1/2 cup dried lentils

1 cup water

1/3 cup uncooked wild rice

1 cup water

Cumin Dressing

1/2 cup coarsely shredded carrot (about

1 small)

1/4 cup sliced green onions (about

2 to

3 medium)

1/4 cup fresh parsley

1/4 cup chopped fresh cilantro leaves

CUMIN DRESSING

3 tablespoons olive or vegetable oil

1 tablespoon lemon juice

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon red pepper sauce

1 clove garlic, crushed

There are several colors of lentils available today, from the more familiar grayish-green to white, yellow, red and black.

Heat lentils and 1 cup water to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until lentils are tender but not mushy. Rinse wild rice. Heat wild rice and 1 cup water to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until wild rice is tender; cool slightly. Toss lentils, wild rice and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Garnish with carrot curls if desired. 4 servings

CUMIN DRESSING

Shake all ingredients in tightly covered container.