Lentils and Rice

Ingredients

• 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

Preparation

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.