MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Middle Eastern Chickpea/Lentil Salad with Feta/Onions
 Categories: Testing, Dehydrate, Vegetarian, Easy
      Yield: 2 Servings
 
      1 c  Lentils (I used red)
      1 cl Garlic; smashed
      1    Thai chili; split
    1/4 ts Sage; or more
           Water; to cover

MMMMM---------------------------SALAD--------------------------------
     15 oz Can chickpeas; rinsed/drained
      1 c  Lentils; cooked, from above
      1 tb Cumin; or more
      1 ds Salt to taste
  1 1/2 tb Tahini
  1 1/2 tb Lemon juice
      1 tb Dried cilantro
    1/2 md Red onion; thinly sliced
      1 tb Rooster sauce
    1/8 ts Chipotle powder
      2 oz Feta cheese
           (See dehydrating amount)
 
  Lentils:
  
  Rinse lentils, place in just enough cold water to cover, heat cook
  evenly stirring occasionally over medium-high heat.  Add garlic,
  sage and red chile. Cook just until tender.  DO NOT BOIL.  Cool in
  liquid and then add salt.
  
  Salad:
  
  Combine rinsed chickpeas, cooled lentils, sliced onions in bowl.  Add
  olive oil, lemon juice, Rooster sauce, spices and mix well.  Toss
  gently try not to crush chickpeas.
  
  Sprinkle crumbled feta over finished salad.
  
  To be served cold.
  
  WHen dehydrating, use dehydrated feta cubes added to mixture after
  rehydrating. I added 6 little cubes to dehydrated salad right before
  bagging.
  
  Taken from Saveur.com.
  
  Dehydrated 2 servings, each 13.70 wet and 5.50 dry.
  
  To rehydrate, add 3/4 cup boiling water, cover let rehydrate.  If
  necessary add an additional 1/4 cup water.
  
  Serve COLD.  Lentils may mush up and disappear - I will cook those
  less next time.
 
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