1 pound lentil
6 scallions, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped parsley
6 tablespoons olive oil
zest of one lemon
1/2 cup lemon juice
salt to taste
1/2 cup crumbled feta cheese, optional
-Place all the vegetables in a salad of bowl.
-Wash the lentil, cover with water and bring to boil. Boil the lentil until cooked but not mushy, drain and add to the vegetables. Drizzle with the olive oil and toss gently.
-Add the lemon zest, the lemon juice and the salt.
-Sprinkle with the feta cheese, if using, and serve.
1/2 cup olive oil
1 large onion, thinly sliced
2 cups lentil
1 cup short grain rice
salt to taste
-In a pot, place the lentil with 8 cups of water and salt. Bring to a boil. Boil until the lentil cooked but not mushy. Drain, save the lentils and 2 1/4 cup of cooking liquid.
-In heavy pot, heat the olive oil and cook the onion until golden brown. Remove from the heat, remove the onion with slotted spoon and place aside.
-Return the pot to the stove, add the saved lentil cooking water and bring to a boil. Add the lentils and the rice, stir, cover and cook covered for 15 minutes. Turn off the heat and allow the rice pilaf to rest for 10 minutes before serving.
-Spoon the pilaf on a shallow serving platter, sprinkle with the caramelized onion and serve.
Lentil Cilantro Soup