Ingredients Jump to Instructions ↓

  1. Dilled Rice and Lentils

  2. 4 to 6 2 tablespoons extra virgin olive oil

  3. 1 yellow onion, diced

  4. 2 cloves garlic, minced

  5. 1 cup green lentils

  6. 1 cup basmati rice

  7. 5 cups good-quality vegetable broth

  8. 1 tablespoon tamari or good-quality soy sauce

  9. 1 teaspoon aged balsamic vinegar

  10. 1 tablespoon dried dill weed, or 2 tablespoons fresh

  11. In a large, heavy-bottomed pot over medium-high heat, heat the olive

  12. oil and then add onion and garlic, sauteing about 5 minutes, until

  13. onion is translucent. Add lentils, stirring to coat, then add

  14. broth. Turn heat to high and bring mixture to a boil, cover, reduce

  15. heat, and simmer for 20 minutes. Add rice and continue to cook for another 20 minutes, adding water or broth if the mixture is too

  16. dry, until rice and lentils are cooked and the liquid has been

  17. absorbed. Add tamari, vinegar, and dill, stirring to combine. Set

  18. aside.

  19. Creamy Cucumber Salad

  20. 6 to 8 ounces plain yogurt

  21. 1 tablespoon tahini (sesame seed paste)

  22. 4 ounces feta cheese, crumbled

  23. 1/2 small red onion, finely chopped

  24. 1 large ripe tomato, seeded and coarsely chopped

  25. 1/2 large cucumber, halved (seeds removed) and sliced

  26. Sea salt and freshly ground black pepper, to taste

  27. 1 tablespoon fresh mint leaves, minced

  28. In a medium bowl, whisk yogurt and tahini until smooth. Add red

  29. onion and feta, then fold in the tomato and cucumber. Season with

  30. salt and pepper to taste. Garnish with mint leaves and serve atop

  31. or alongside the dilled rice and lentils.


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