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Lentils and Rice

Photo: Ann Stratton
Yield Serves 4


  • 3 cups cooked rice, reheated
  • 2 scallions, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 15-ounce canned lentils, drained and rinsed
  • 1 tomato, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley, chopped
  • Coconut Rice with Winter Squash

How to Make It

  1. Mix rice with scallions. Set aside. In a saucepan over medium heat, saute 1

  2. red onion in olive oil for 3 minutes. Add lentils, tomato, and salt and cook until heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley. Serve over the rice.

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