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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Lentil & Vegetable Salad Recipe

Brought to you by Sonoma Coast Villa Inn & Spa

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Ingredients:
1 cup French green lentils
3/4 cup orzo pasta
2 teaspoons curry powder
1 teaspoon granulated garlic
1 teaspoon cumin powder
2 teaspoons soy sauce
1/4 cup red wine vinegar
1 to 2 cups vegetables of your choice (cut small to orzo size)
Zest from one orange
Juice of two lemons
Salt and pepper to taste

Instructions:
Wash and cull the lentils, as they are a raw product...we use organic and culled ones, but if you cannot find this type of lentil, please check them and remove any small pebbles, etc. Place the lentils in a saucepan and cover with two inches of water. Bring to a boil and then simmer covered for 20 to 25 minutes, until tender yet still firm. This is why the petite French lentils work so well. Drain any excess water and chill. Orzo should be treated the same as other pastas, they just cook faster as they are smaller. The orzo should be added to boiling, salted water for about 10 minutes and then drained. Sprinkle a few drops of oil over the cooked orzo and mix, then chill. Combine the orzo with the lentils in a large mixing bowl. Add the spices, vinegar, and vegetables. Mix well and chill.

This "base" is compatible with virtually any type of vegetable. Carrots, celery, corn, red and green bell peppers, etc., need to be blanched before adding them to the orzo and lentil mix. Caramelized onions also work well in this salad. Zucchini and yellow squash need not be blanched before adding, but make sure that they are sliced thinly.

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