1 cup cooked lentils, rinsed and drained
1 cup chopped vegetables (I use celery)
1/4 cup plain soy yogurt
2 to 3 tablespoons chopped cilantro
1/4 teaspoon curry powder (you can substitute
1/4 teaspoon salt (optional)
1. To a container with a tight-fitting lid, combine all ingredients.
2. If making the night before, refrigerate. Salad will keep well at room temperature for several hours.
Great for brown baggers!