- Dilled Rice and Lentils
4 to 6 2 tablespoons extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup green lentils
1 cup basmati rice
5 cups good-quality vegetable broth
1 tablespoon tamari or good-quality soy sauce
1 teaspoon aged balsamic vinegar
1 tablespoon dried dill weed, or 2 tablespoons fresh
In a large, heavy-bottomed pot over medium-high heat, heat the olive
oil and then add onion and garlic, sauteing about 5 minutes, until
onion is translucent. Add lentils, stirring to coat, then add
broth. Turn heat to high and bring mixture to a boil, cover, reduce
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
dry, until rice and lentils are cooked and the liquid has been
absorbed. Add tamari, vinegar, and dill, stirring to combine. Set
aside.
Creamy Cucumber Salad
6 to 8 ounces plain yogurt
1 tablespoon tahini (sesame seed paste)
4 ounces feta cheese, crumbled
1/2 small red onion, finely chopped
1 large ripe tomato, seeded and coarsely chopped
1/2 large cucumber, halved (seeds removed) and sliced
Sea salt and freshly ground black pepper, to taste
1 tablespoon fresh mint leaves, minced
In a medium bowl, whisk yogurt and tahini until smooth. Add red
onion and feta, then fold in the tomato and cucumber. Season with
salt and pepper to taste. Garnish with mint leaves and serve atop
or alongside the dilled rice and lentils.
