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) 1⁄4 teaspoon
saltYields:
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.
Instructions
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)