Lentil & Rice Pilaf


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)
lemon (juiced)
hot pepper sauce
1⁄4 teaspoon
fresh greens for servings

Additional Notes

* Cook lentils according to package directions OR:                 Soak lentils overnight in enough water to cover an inch over lentils. 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 to taste. 



In a skillet, saute pepper, onion, and almonds in olive oil for a few minutes. Add all ingredients — excpt the greens — and heat for 2 – 3 mins. Serve on a bed of fresh arugula or mesclun greens.  (Recipe♦536)

Dietary Preferences: