Lentil & Rice Pilaf

Ingredients

1
red bell pepper (chopped)
1⁄2 cup
green onion (minced)
1⁄4 cup
slivered almonds
3 tablespoons
olive oil
2 cups
cooked brown rice
2 cups
cooked lentils*
2 tablespoons
grated lemon peel
3 tablespoons
fresh mint (minced)
1
lemon (juiced)
 
hot pepper sauce
1⁄4 teaspoon
salt
 
fresh greens for servings
Yields:
servings

Additional Notes

* Cook lentils according to package directions or do this: Soak lentils over night in water to cover plus one inch. Next day, be sure there is still water to just cover. Add ½ cup tomato sauce and 1 TBS curry paste or Patak’s garlic relish. Simmer for about an hour, or until lentils are just soft enough to eat. Salt, if permitted.  

Instructions

Saute pepper, onion and almonds for a few minutes in olive oil. Mix together all ingredients but greens and heat for 2 – 3 minutes. Serve on a bed of fresh arugula or mesclun greens. 

Dietary Preferences: