Lentils are one of my favorite comfort foods, and I've been craving them lately. This is a recipe that I've been making for years. It may sound strange to serve a cold salad over a hot entree, but I think it's delicious!
Middle Eastern Lentils
2 lge onions, coarsely chopped
1 Tbsp olive oil
3/4 c brown rice
1 1/2 tsp sea salt
1 1/2 cups lentils, sorted & rinsed
4 cups water
1 bunch romaine or green/red leaf lettuce
2 med tomatoes, diced
1 med cucumber, peeled & thinly sliced
2 scallions, chopped
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp paprika
1/4 tsp dry mustard
1 garlic clove, pressed
1/4 tsp raw honey or agave syrup
In a large pot, sauté the onions in 1 Tbsp olive oil until soft and
golden. Add rice and salt, and continue cooking over medium heat
for three minutes, stirring constantly. Stir in lentils and water.
Bring to a simmer, then cover and cook until the rice and lentils
are tender, about 50 minutes.
Tear the lettuce, and mix with the tomatoes, cucumber, and scallions.
In a small jar, mix 2 Tbsp olive oil, lemon juice, paprika,
mustard, garlic, salt, and sweetener. Shake well.
Toss the salad with the dressing.
To serve, place a spoonful of the
hot lentil mixture on a plate and top with a generous serving of salad.
