Lentil Fatta Salad

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Title: Lentil Fatta Salad
Categories: Harned 1994, Salads, Sephardic, Vegetables, Yemenite
Yield: 4 servings

1 c Lentils
4 c ;Water
1 c Onion; finely chopped
1/4 c Olive oil
1 ts Each salt and pepper
1/2 c Pita or other bread; cubed
1/2 c Green onion; chopped
Fresh lemon juice
Olive oil

Boil together the lentils, water, onion, oil, salt and pepper until
very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita
bread and green onion; combine well. Serve with fresh lemon juice
and additional olive oil to taste.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 30. ISBN 0-8050-0394-0. Posted by Cathy
Harned.

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