Yield: 6 to 8 servings.
1 cup dry USA lentils, rinsed
2 cups water
1⁄3 cup seasoned rice vinegar
2 Tbsp. peanut oil
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 Tbsp. sesame oil
1 clove garlic, minced
6 oz. linguine pasta
¾ cup chopped green onions
1 cup sliced water chestnuts
1 cup fresh or thawed frozen pea pods
¼ cup chopped cilantro
Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until lentils are barely tender. Drain, if necessary, and place lentils in a medium bowl.
In a small bowl, combine vinegar, peanut oil, soy sauce, ginger, sesame oil and garlic. Pour the dressing over the lentils, cover and chill.
In a large saucepan, cook the linguine in 2 quarts boiling water until just tender. Drain and rinse with cold water.
Stir linguine into the lentils, along with remaining ingredients. Chill for several hours to allow the flavors to blend.
PHOTO: USA Dried Pea & Lentil Council
