Lentil & Rice Pilaf


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)
lemon (juiced)
hot pepper sauce
1⁄4 teaspoon
fresh greens for servings

Additional Notes

* Cook lentils according to package directions or do this: Soak lentils over night in water 
to cover plus one inch. 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, if permitted. 



Saute pepper, onion and almonds for a few minutes in olive oil. Mix together all ingredients but greens and heat for 2 – 3 minutes. Serve on a bed of fresh arugula or mesclun greens.  (Recipe #536)

Dietary Preferences: