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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