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Middle Eastern Lentils

INGREDIENTS

Lentils

  • 2 large onions, coarsely chopped
  • 1 tablespoon olive oil
  • ¾ cup brown rice
  • 1½ teaspoons salt
  • 1½ cups green lentils
  • 4 cups water

Salad

  • 1 bunch leaf lettuce
  • 2 medium tomatoes, diced
  • 1 medium cucumber, thinly sliced
  • 2 green onions, chopped
  • 1 bell pepper, diced
  • 1 avocado, sliced

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon smoked paprika
  • ¼ teaspoon mustard powder
  • 1 garlic clove, pressed
  • ¼ teaspoon salt
  • ½ teaspoon sugar

DIRECTIONS

  • In a large kettle, sauté the onion in olive oil until soft.
  • Add rice and salt and continue to cook for 3 minutes.
  • Stir in lentils and water and bring to a simmer.
  • Cover and cook for about 50 minutes.
  • Meanwhile prepare salad.
  • Then mix together dressing ingredients and toss with salad.
  • To serve, place a spoonful of lentils on a plate and top with salad.